— Indienne. — Omelet flavoured with curry, filled
with cooked rice, chopped mint, onion, or chives ;
curry sauce.
— Italienne. — Plain omelet, stuffed with chicken
liver, ham, and mushrooms tossed in butter ; sauce,
tomate.
OMELETS
205
Omelette a la jardiniere. — Omelet filled with
mixed vegetables.
— Joinville. — Savoury souffle omelet, filled with
ragout of prawn or crayfish and truffles, mixed
with bechamel sauce.
— a la langue de bceuf (ecarlate). — Omelet
mixed with chopped ham.
— Lyonnaise. — Omelet mixed with finely sliced
fried onion; when shaped, dredged with grated
cheese and glazed.
— maitre d’hotel. — Omelet filled with ragout or
salpicon of sweetbread and kidney, tossed in parsley
butter ; sauce, maitre d’hotel.
— Maneelle. — Mixed with artichoke bottoms cut
into dice, and filled with fried potato cubes when
omelet is shaped ; sauce, madere.
— Milanaise. — Omelet filled with thin macaroni
stewed in tomato pulp, strips of truffle, and cheese ;
sauce, tomate.
— Mexicaine. — Mixed with par-fried sliced toma-
toes, mushrooms, and pimientos ; shaped like
ordinary omelet ; tomato sauce.
— mOUSSeline. — Savoury souffle omelet, with
spinach or cucumber puree in centre.
— NoPmande. — Omelet filled with bearded oysters
and shrimps or prawns, heated in normande
sauce.
— aux oignons. — Omelet flavoured with onion or
filled with onion puree.
— PaPisienne. — Plain souffle omelet, spread with
hot duxelle puree (chopped mushrooms, shallots,
parsley, etc.), and folded.
— Papmentiep. — Stuffed with dice-shaped potatoes,
blanched, and fried in butter.
— paysanne. — Savoury omelet, containing chopped
and blanched sorrel, stuffed with braised lettuce.
— PePigOPd. — Plain omelet, mixed with chopped
truffles and served with truffle sauce.
— aux pointes d’aspepges.— Omelet with aspara-
gus points.
— POPtUgaise. — Savoury omelet, mixed with an-
chovy fillets ; tomato sauce.
— au poissons op poissoniepe.— Plain or souffle
omelet, stuffed with salpicon of white fish, heated
in white sauce.
— Ppincesse. — Mixed with asparagus points, or
filled after making with asparagus puree.
— Reine. — Savoury souffle omelet, filled with chicken
pur€e or salpicon of chicken ; sauce, allemande.
206
ICES
Omelette a la Reforme. — Omelet filled with
shredded truffle, hard-boiled white of egg, gherkins
and mushrooms ; heated in rich brown sauce.
— Robert. — Omelet mixed with finely chopped fried
onion and bacon ; sauce, piquante.
— Rossini. — Plain omelet, filled with foie-gras puree
and chopped truffles ; sauce, madere.
— Russe. — Very small omelets filled with seasoned
caviare ; sauce, eschalot.
— au saumon fum& — Omelet mixed with chopped
smoked salmon.
— Soubise. — Plain omelet, stuffed with white onion
purde; sauce, bechamel.
— Suisse. — Cheese omelet, surface glazed with
cheese.
— de volaille. — Omelet filled with chicken puree.
G LACES— ICES.
In French cookery or confectionery language the
word glace has a threefold meaning : anything coated
or masked with meat glaze, sugar, or syrup, is called
glace ; but the course known as glaces in this instance
refers to sweet juices, creams, or other sweet mix-
tures, which are by means of artificial freezing
rendered into semi-liquid or solid ice.
There are several varieties of ices ; those known as
cream and water ices are the most popular ; whilst
Souffles, Mousses, Par/ aits, Sorbets, Bombes, Poudings
glaces, and Ponding souffles, being somewhat more
complicated, are termed compound ices, or iced pre-
parations.
Page 121
Presented as published in 1903. 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
A modernized reading is not available for this page yet. You are seeing the original text.
— Indienne. — Omelet flavoured with curry, filled
with cooked rice, chopped mint, onion, or chives ;
curry sauce.
— Italienne. — Plain omelet, stuffed with chicken
liver, ham, and mushrooms tossed in butter ; sauce,
tomate.
OMELETS
205
Omelette a la jardiniere. — Omelet filled with
mixed vegetables.
— Joinville. — Savoury souffle omelet, filled with
ragout of prawn or crayfish and truffles, mixed
with bechamel sauce.
— a la langue de bceuf (ecarlate). — Omelet
mixed with chopped ham.
— Lyonnaise. — Omelet mixed with finely sliced
fried onion; when shaped, dredged with grated
cheese and glazed.
— maitre d’hotel. — Omelet filled with ragout or
salpicon of sweetbread and kidney, tossed in parsley
butter ; sauce, maitre d’hotel.
— Maneelle. — Mixed with artichoke bottoms cut
into dice, and filled with fried potato cubes when
omelet is shaped ; sauce, madere.
— Milanaise. — Omelet filled with thin macaroni
stewed in tomato pulp, strips of truffle, and cheese ;
sauce, tomate.
— Mexicaine. — Mixed with par-fried sliced toma-
toes, mushrooms, and pimientos ; shaped like
ordinary omelet ; tomato sauce.
— mOUSSeline. — Savoury souffle omelet, with
spinach or cucumber puree in centre.
— NoPmande. — Omelet filled with bearded oysters
and shrimps or prawns, heated in normande
sauce.
— aux oignons. — Omelet flavoured with onion or
filled with onion puree.
— PaPisienne. — Plain souffle omelet, spread with
hot duxelle puree (chopped mushrooms, shallots,
parsley, etc.), and folded.
— Papmentiep. — Stuffed with dice-shaped potatoes,
blanched, and fried in butter.
— paysanne. — Savoury omelet, containing chopped
and blanched sorrel, stuffed with braised lettuce.
— PePigOPd. — Plain omelet, mixed with chopped
truffles and served with truffle sauce.
— aux pointes d’aspepges.— Omelet with aspara-
gus points.
— POPtUgaise. — Savoury omelet, mixed with an-
chovy fillets ; tomato sauce.
— au poissons op poissoniepe.— Plain or souffle
omelet, stuffed with salpicon of white fish, heated
in white sauce.
— Ppincesse. — Mixed with asparagus points, or
filled after making with asparagus puree.
— Reine. — Savoury souffle omelet, filled with chicken
pur€e or salpicon of chicken ; sauce, allemande.
206
ICES
Omelette a la Reforme. — Omelet filled with
shredded truffle, hard-boiled white of egg, gherkins
and mushrooms ; heated in rich brown sauce.
— Robert. — Omelet mixed with finely chopped fried
onion and bacon ; sauce, piquante.
— Rossini. — Plain omelet, filled with foie-gras puree
and chopped truffles ; sauce, madere.
— Russe. — Very small omelets filled with seasoned
caviare ; sauce, eschalot.
— au saumon fum& — Omelet mixed with chopped
smoked salmon.
— Soubise. — Plain omelet, stuffed with white onion
purde; sauce, bechamel.
— Suisse. — Cheese omelet, surface glazed with
cheese.
— de volaille. — Omelet filled with chicken puree.
G LACES— ICES.
In French cookery or confectionery language the
word glace has a threefold meaning : anything coated
or masked with meat glaze, sugar, or syrup, is called
glace ; but the course known as glaces in this instance
refers to sweet juices, creams, or other sweet mix-
tures, which are by means of artificial freezing
rendered into semi-liquid or solid ice.
There are several varieties of ices ; those known as
cream and water ices are the most popular ; whilst
Souffles, Mousses, Par/ aits, Sorbets, Bombes, Poudings
glaces, and Ponding souffles, being somewhat more
complicated, are termed compound ices, or iced pre-
parations.