The universal cookery book

Manette. Why, as to our fowls, gentlemen, I can’t say much for our fowls ; our fowls are apt to be tough ; but what say you to some fine, fresh, new-laid eggs? If eggs would serve your turn, I could make you out the prettiest bill of fare ! Sergeant Austerlitz. Your larder does not seem likely to burst from an overcharge, bright tulip of the Seine! . . . Toss us up an omelet, and we will make the best of your fare. — The Maid of Croissey: Mrs. Gore. Omelette aux Fines Herbes. “ Break eight eggs in a stew-pan, to which add a teaspoonful of very finely chopped eschalots, one of chopped parsley, a half-one of salt, a pinch of pepper, and three large tablespoonfuls of cream ; beat them well together ; then put two ounces of butter in an omelet-pan, stand it over a sharp fire, and as soon as the butter is sufficiently hot pour in the eggs ; stir them round quickly until delicately set; shake the pan round, then leave it a moment to color the omelet ; hold the pan in a slanting position, turn it on to your dish, and serve it immediately. It must not be too much done.” Omelette au Sucre. Break four eggs in a bowl ; beat them with a fork for half a minute ; add a tablespoonful of sugar ; OMELET WITH JELLY. beat another half-minute. Put a teaspoonful of butter in a frying-pan over a quick fire, and when melted, turn the eggs in ; stir with a fork, and see that it does not burn. When becoming hard, — or rather, when the under part is cooked, but the top rather liquid yet, — slide it over the dish, and when about half of it is on the dish, turn the pan upside down so as to fold the omelet over into the form of a semicircle ; then dust it with sugar. Have a red-hot poker, or other piece of iron, with which just touch the omelet in spots, so as to make an ornamental design, burning each place slightly, and serve. The whole process must be completed in about three minutes : the quicker, the better the omelet. — Pierre Blot. Omelet with Jelly. Put a small quantity of lard or oil into the pan, let it simmer a few minutes, and remove it ; wipe the pan dry with a towel, and put in a little fresh oil in which the omelet may be fried ; care should be taken that the oil does not burn, which would spoil the color of the omelet. Break three eggs separately ; put them into a bowl, and whisk them thoroughly with a fork. The longer they are beaten, the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs, and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, remove the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. When the centre is almost firm, slant the pan, work the omelet in shape to fold; just before folding add OMELET AU RHUM. a teaspoonful of currant-jelly; turn it out on a hot dish, dust a little powdered sugar over it, and serve. This recipe is from “The Cook,” and has been amply tested. (By per) Omelet au Rhum.