Boil in an omelet pan two ounces of butter, being
careful that it does not burn, wave the pan round so that
the sides may be moistened with the butter, and when
EGGS AND OMELETS.
75
boiling (as the heat of the butter is of great consequence),
pour into the pan the mixture, stir it with a fork, especially
the outsides so that they shall not catch, and shake the
pan to prevent the omelet adhering to it ; when set like
a soft custard, fold the part nearest the handle nearly over
the other and turn in neatly the outside edge, shake it so
that it shall not adhere to the pan, tip it a trifle to allow it
to brown, when turn quickly out on to a dish by raising
the handle and turning it sharply over. To fry an
omelet and turn it out well requires great practice; the
secret of success is to prevent its adhering to the pan,
and this is only to be avoided by its being cooked
quickly, and the pan being kept in perpetual motion.
Serve with a gill of half-glaze in the dish.
FISH OMELETS.
No. 21.
When the omelet is nearly fried, as in No. 20, place
whatever fish is to be used — either sauted in butter, or
mixed with cream preparation, a description of which will
be given in the chapter for “ Fish ” — on the side farthest
from the handle, turn the other half over it, turn out on
to an entree dish, and serve with a gill of half-glaze.
HAM OMELETS.
No. 22.
Chop three ounces of lean cooked ham, and mix in
the basin with the eggs, etc., as in No. 20; fry, and
serve in the same way with a gill of half-glaze.
KIDNEY OMELETS.
No. 23.
Slice and sautd in butter, sprinkling with pepper and
salt, two sheep’s kidneys, stir in a spoonful of fresh
76 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
tomato puree or Fine Herbs Sauce ; and when the omelet
is nearly fried as in No. 20, arrange the kidneys on
the side farthest from the handle, turn the other side
over it and on to an entree dish, and serve with a gill
of Fine Herbs Sauce.
OMELET AUX FINE HERBS.
No. 24.
Chop finely some parsley, chives, and half a small shalot,
mix in the basin with the eggs as in No. 20, fry, and serve
in the same way, only substitute a gill of Fine Herbs Sauce
for half-glaze.
OMELET AUX TO MATES.
No. 25.
When the omelet is turned on to the dish, pour over it
half a pint of puree of fresh tomatoes made rather thick.
OMELET AUX CHAMPIGNONS.
No. 26.
Cook as in Kidney Omelet, saute the mushrooms in the
same way, and put this in the omelet, pouring a little of
the liquor round it.
CHAPTER XIII.
STOCKS, SAUCES.
CONSOMME, OR BROWN STOCK.
No. 27.
To eight pounds of lean beef or shin of beef (the bones of
the latter having been broken, and all the marrow extracted),
six carrots well washed, scraped, and divided lengthways
into four parts, two onions quartered, two turnips cut in
halves, two small sticks of celery, a dessert-spoonful of
sugar, and one and a half of salt, add one gallon of water.
Page 20
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
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Boil in an omelet pan two ounces of butter, being
careful that it does not burn, wave the pan round so that
the sides may be moistened with the butter, and when
EGGS AND OMELETS.
75
boiling (as the heat of the butter is of great consequence),
pour into the pan the mixture, stir it with a fork, especially
the outsides so that they shall not catch, and shake the
pan to prevent the omelet adhering to it ; when set like
a soft custard, fold the part nearest the handle nearly over
the other and turn in neatly the outside edge, shake it so
that it shall not adhere to the pan, tip it a trifle to allow it
to brown, when turn quickly out on to a dish by raising
the handle and turning it sharply over. To fry an
omelet and turn it out well requires great practice; the
secret of success is to prevent its adhering to the pan,
and this is only to be avoided by its being cooked
quickly, and the pan being kept in perpetual motion.
Serve with a gill of half-glaze in the dish.
FISH OMELETS.
No. 21.
When the omelet is nearly fried, as in No. 20, place
whatever fish is to be used — either sauted in butter, or
mixed with cream preparation, a description of which will
be given in the chapter for “ Fish ” — on the side farthest
from the handle, turn the other half over it, turn out on
to an entree dish, and serve with a gill of half-glaze.
HAM OMELETS.
No. 22.
Chop three ounces of lean cooked ham, and mix in
the basin with the eggs, etc., as in No. 20; fry, and
serve in the same way with a gill of half-glaze.
KIDNEY OMELETS.
No. 23.
Slice and sautd in butter, sprinkling with pepper and
salt, two sheep’s kidneys, stir in a spoonful of fresh
76 BREAKFASTS, LUNCHEONS, AND BALL SUPPERS.
tomato puree or Fine Herbs Sauce ; and when the omelet
is nearly fried as in No. 20, arrange the kidneys on
the side farthest from the handle, turn the other side
over it and on to an entree dish, and serve with a gill
of Fine Herbs Sauce.
OMELET AUX FINE HERBS.
No. 24.
Chop finely some parsley, chives, and half a small shalot,
mix in the basin with the eggs as in No. 20, fry, and serve
in the same way, only substitute a gill of Fine Herbs Sauce
for half-glaze.
OMELET AUX TO MATES.
No. 25.
When the omelet is turned on to the dish, pour over it
half a pint of puree of fresh tomatoes made rather thick.
OMELET AUX CHAMPIGNONS.
No. 26.
Cook as in Kidney Omelet, saute the mushrooms in the
same way, and put this in the omelet, pouring a little of
the liquor round it.
CHAPTER XIII.
STOCKS, SAUCES.
CONSOMME, OR BROWN STOCK.
No. 27.
To eight pounds of lean beef or shin of beef (the bones of
the latter having been broken, and all the marrow extracted),
six carrots well washed, scraped, and divided lengthways
into four parts, two onions quartered, two turnips cut in
halves, two small sticks of celery, a dessert-spoonful of
sugar, and one and a half of salt, add one gallon of water.