1. Break three eggs separately into a cup and pour
them into a basin. 2. Add a small teaspoonful of
finely chopped parsley, and a small pinch of pepper
and salt. 3. Whisk the mixture for fifteen seconds.
4. Melt three-quarters of an ounce of butter in a frying-
pan without browning. When it is in a state of froth
(5) give the mixture two or three whisks, and pour
into the centre of the pan. 6. Stir very slightly till
the mixture begins to thicken. 7. Give the pan an
occasional shake to keep the mixture free, or strike the
handle of the pan with the left hand, so as to produce
a gentle vibration. As soon as the mixture is suffi-
ciently firm, fold half the omelette neatly over into an
oval shape. When of a golden colour turn it on to a
hot dish, and serve immediately.
Precautions.— The frying-pan must not be more than
six inches in diameter for three eggs, the fire not too
fierce, and all care must be taken to prevent the mixture
burning. If there is any tendency to burn, a little butter
placed under the omelette will generally prevent it.
CHEESE OMELETTE.
Ingredients. — 3 Eggs. Parmesan Cheese. Cayenne.
1. Mix as before, but introduce into the omelette
mixture a dessert-spoonful of grated Parmesan cheese.
2. Add a little pepper and salt, and sometimes a few
grains of cayenne pepper✪ Cheese Omelette. 3. Sprinkle the omelette
when it is turned out with a little grated cheese.
Precautions. — The same as before.
Omelette Souffle.
283
SWEET OMELETTE.
Ingredients. — 3 Eggs. Sugar. Jam. Cream.
1. Beat up three eggs, the same as in plain omelette,
with half a teaspoonful of castor sugar and half a gill of
cream. 2. Pour it into the frying-pan when the butter
is ready. 3. When firm spread over a little apricot or
other jam, 4. Fold the omelette over the jam. 5.
Turn it on to a hot dish. 6. Sprinkle with the sugar.
Precautions. — The same.
BACON OR HAM OMELETTE.
Ingredients. — 3 Eggs. Bacon or Ham. Butter.
1. Proceed as for plain omelette. 2. J ust before folding
it over, spread on it a dessert- spoonful of finely chopped
bacon or ham previously cooked. 3. Fold over and serve.
OMELETTE SOUFFLE.
Ingredients. — 3 Eggs. Cream. Pounded Loaf-sugar✪ Omelette Souffle. Jam.
1. Take three eggs, separate the yolks from the
whites, and turn the yolks into one basin and the
whites into another. 2. Add to the yolks a dessert-
spoonful of pounded loaf sugar and a tablespoonful of
cream. 3. Stir these together with a wooden spoon.
4. Whip the whites for four minutes into a stiffish froth.
5. Add them to the yolks, and mix altogether same as
for an omelette. 6. Have ready in a state of froth about
half an ounce of butter in a small clean frying-pan.
7. Pour in the mixture, and proceed in precisely
the same way as for a sweet omelette (see above).
The only difference between a plain omelette and an
omelette souffle is that cream is used, and the whites
are whipped, and added to the mixture for a souffle'.
284
Buckmasier s Cookery.
Precautions. — Keep the mixture free from the pan
while cooking, and do not beat more than just sufficient
to thoroughly mix the yolks and whites.
FRITTERS.
Ingredients. — \ pint of Milk or Water. 4 ozs. of Butter.
5 ozs. of Flour. 2 ozs. of White Sugar. 3 Eggs.
A few drops of Flavouring Essence. A very little Salt✪ Fritters.
Page 124 · 7 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1. Break three eggs separately into a cup and pour them into a basin. 2. Add a small teaspoonful of finely chopped parsley, and a small pinch of pepper and salt. 3. Whisk the mixture for fifteen seconds. 4. Melt three-quarters of an ounce of butter in a fryingpan without browning. When it is in a state of froth (5) give the mixture two or three whisks, and pour into the centre of the pan. 6. Stir very slightly till the mixture begins to thicken. 7. Give the pan an occasional shake to keep the mixture free, or strike the handle of the pan with the left hand, so as to produce a gentle vibration. As soon as the mixture is sufficiently firm, fold half the omelette neatly over into an oval shape. When of a golden colour turn it on to a hot dish, and serve immediately.
Precautions.— The frying-pan must not be more than six inches in diameter for three eggs, the fire not too fierce, and all care must be taken to prevent the mixture burning. If there is any tendency to burn, a little butter placed under the omelette will generally prevent it.
CHEESE OMELETTE.
Ingredients. — 3 Eggs. Parmesan Cheese. Cayenne.
1. Mix as before, but introduce into the omelette mixture a dessert-spoonful of grated Parmesan cheese. 2. Add a little pepper and salt, and sometimes a few grains of cayenne pepper. 3. Sprinkle the omelette when it is turned out with a little grated cheese.
Precautions. — The same as before.
Omelette Souffle.
SWEET OMELETTE.
Ingredients. — 3 Eggs. Sugar. Jam. Cream.
1. Beat up three eggs, the same as in plain omelette, with half a teaspoonful of castor sugar and half a gill of cream. 2. Pour it into the frying-pan when the butter is ready. 3. When firm spread over a little apricot or other jam, 4. Fold the omelette over the jam. 5. Turn it on to a hot dish. 6. Sprinkle with the sugar.
Precautions. — The same.
BACON OR HAM OMELETTE.
Ingredients. — 3 Eggs. Bacon or Ham. Butter.
1. Proceed as for plain omelette. 2. J ust before folding it over, spread on it a dessert- spoonful of finely chopped bacon or ham previously cooked. 3. Fold over and serve.
OMELETTE SOUFFLE.
Ingredients. — 3 Eggs. Cream. Pounded Loaf-sugar. Jam.
1. Take three eggs, separate the yolks from the whites, and turn the yolks into one basin and the whites into another. 2. Add to the yolks a dessertspoonful of pounded loaf sugar and a tablespoonful of cream. 3. Stir these together with a wooden spoon.
4. Whip the whites for four minutes into a stiffish froth.
5. Add them to the yolks, and mix altogether same as for an omelette. 6. Have ready in a state of froth about half an ounce of butter in a small clean frying-pan. 7. Pour in the mixture, and proceed in precisely the same way as for a sweet omelette (see above). The only difference between a plain omelette and an omelette souffle is that cream is used, and the whites are whipped, and added to the mixture for a souffle'.
Buckmaster's Cookery.
Precautions. — Keep the mixture free from the pan while cooking, and do not beat more than just sufficient to thoroughly mix the yolks and whites.
FRITTERS.
Ingredients. — \ pint of Milk or Water. 4 ozs. of Butter.
5 ozs. of Flour. 2 ozs. of White Sugar. 3 Eggs.
A few drops of Flavouring Essence. A very little Salt.
Records on this page
Cheese OmeletteOmelette SouffleSweet OmeletteBacon or Ham OmeletteBacon or Ham OmeletteOmelette SouffleFritters