For an Omelette au persil mix a dessertspoonful of blanched
and minced parsley✪ Omelette au Persil with the eggs ; and for an Omelette aux
herbes add to this a teaspoonful of minced chervil, and the same
of minced shallot, chives, or, as a much milder and more delicate
flavour, a teaspoonful of minced onion threads. Thyme may be
substituted for the chervil, or a very little rosemary, finely
minced.
For an Omelette aux fines herbes chopped mushrooms or
truffles are added to the regular herbs. An excellent three-egg
Omelette can be made by cutting up two ounces of mushrooms
very finely and frying them in butter just before they are wanted.
Omit the herbs in this Omelette. Keep the minced mushrooms
hot in the pan they were fried in, and as soon as the Omelette is
ready to turn into the hot dish pour the mince quickly over its
surface. The Omelette will envelop the mince as it rolls over
from the pan to the dish. A similar Omelette may be made with
the remains of cold cooked asparagus. Cut the green part into
quarter-inch dice, boil the stalks in milk, strain, thicken the milk,
season with salt and pepper, and put the green pieces into it.
Make an Omelette aux herbes : Add the asparagus in the same way
as the minced mushroom, and serve as hot as possible, for milk is
likely to make the Omelette leathery. For small parties, say of
four persons, at breakfast or luncheon, a little one-egg Omelette
made for each and served not in a dish but on a very hot plate,
is often liked.
For a Cheese Omelette of three eggs allow two ounces and
OMELETTES
4°5
a quarter of Parmesan or any mild dry cheese, grated and finely
sifted. Add pepper and a very little salt (for the cheese will not
require much salt). Add the cheese to the surface of the
Omelette, in the same way as herb flavouring — that is, just as the
Omelette is about to roll over — so that the cheese is buried in the
Omelette. The cheese should be shaken evenly and quickly over
the whole surface of the Omelette. Dust plenty of grated cheese
over the Omelette just as it reaches the hot dish.
Many people like the addition of vegetables, grated ham or
tongue, or minced fish, to an Omelette. But the Omelette in
these cases is never so light or so digestible. It is a better plan,
when these additions are desired, to cook the Omelette in a
different way. This excellent method, which is particularly suit-
able for sweet Omelettes, was shown to Wyvern by native cooks in
Southern India.
For this second variety of Omelette a twelve-inch pan is
needed, as it is very frothy, as light as a souffle, and needs plenty
of room. The fire under the pan must be steady, but not fierce,
or the Omelette will be over-cooked. ✪ Omelette aux Herbes
Page 280 · 5 recipe records on this page
Presented as published in 1898. 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
For an Omelette au persil mix a dessertspoonful of blanched and minced parsley with the eggs ; and for an Omelette aux herbes add to this a teaspoonful of minced chervil, and the same of minced shallot, chives, or, as a much milder and more delicate flavour, a teaspoonful of minced onion threads. Thyme may be substituted for the chervil, or a very little rosemary, finely minced.
For an Omelette aux fines herbes chopped mushrooms or truffles are added to the regular herbs. An excellent three-egg Omelette can be made by cutting up two ounces of mushrooms very finely and frying them in butter just before they are wanted. Omit the herbs in this Omelette. Keep the minced mushrooms hot in the pan they were fried in, and as soon as the Omelette is ready to turn into the hot dish pour the mince quickly over its surface. The Omelette will envelop the mince as it rolls over from the pan to the dish. A similar Omelette may be made with the remains of cold cooked asparagus. Cut the green part into quarter-inch dice, boil the stalks in milk, strain, thicken the milk, season with salt and pepper, and put the green pieces into it. Make an Omelette aux herbes : Add the asparagus in the same way as the minced mushroom, and serve as hot as possible, for milk is likely to make the Omelette leathery. For small parties, say of four persons, at breakfast or luncheon, a little one-egg Omelette made for each and served not in a dish but on a very hot plate, is often liked.
For a Cheese Omelette of three eggs allow two ounces and
4°5
a quarter of Parmesan or any mild dry cheese, grated and finely sifted. Add pepper and a very little salt (for the cheese will not require much salt). Add the cheese to the surface of the Omelette, in the same way as herb flavouring — that is, just as the Omelette is about to roll over — so that the cheese is buried in the Omelette. The cheese should be shaken evenly and quickly over the whole surface of the Omelette. Dust plenty of grated cheese over the Omelette just as it reaches the hot dish.
Many people like the addition of vegetables, grated ham or tongue, or minced fish, to an Omelette. But the Omelette in these cases is never so light or so digestible. It is a better plan, when these additions are desired, to cook the Omelette in a different way. This excellent method, which is particularly suitable for sweet Omelettes, was shown to Wyvern by native cooks in Southern India.
For this second variety of Omelette a twelve-inch pan is needed, as it is very frothy, as light as a souffle, and needs plenty of room. The fire under the pan must be steady, but not fierce, or the Omelette will be over-cooked.
Records on this page
Omelette aux Fines HerbesOmelette au PersilMushroom OmeletteOmelette aux HerbesCheese Omelette