Cassell's dictionary of cookery

vegetables. It is much in favour with the poor, and is often kept so long that its odour and flavour both become highly offensive, hence its name — olla podrida signifying putrid mess {see also Olio). Omelet. — ■ An omelet is a simple, wholesome, inexpensive dish, but yet one in the preparation of which cooks frequently fail, owing to ignorance of three or four important details. The flavouring may be varied indefinitely, but the process is always the same. In making an omelet care should be taken, first, that the frying-pan is quite dry and hot. The best way to ensure this is to put a small quantity of fat into the pan, let it boil, then pour it away, wipe the pan out with a cloth, and put in fresh fat. Second, the fat in which the omelet is to be fried should be very gently heated. Unless this is done, the fat will be browned, and the colour of the omelet will be spoilt. Third, the number of eggs should not be large. It is better to make two or three small omelets than one very large one. The best omelets are made with no more than six eggs. Fourth, the eggs are to be'very slightly beaten, that is, for a few seconds only, long enough to mix them and no more. If thoroughly whisked, the omelet will be watery. Fifth, a very small quantity only of salt should be put in. Salt keeps the eggs from rising. If attention be paid to these particulars, a pleasant and useful preparation will be, the result. Recipes for the following omelets, in addition to those on this and the following page, will be found under their respective headings : — Almond Rum Bacon or Ham Salmon Cheese Savoury Ham Shalot Jam Sorrel Kidney Strawberry Oysters Sweet Potato Sweet-herb Omelet (a la Celestine). — Mix two eggs very smoothly with two ounces of dried flour. Add a small pinch of salt, two table-spoonfuls of powdered sugar, and half a pint of good milk. Dissolve an ounce of butter in a hot frying-pan, pour in two table-spoonfuls of the batter, and let it spread all over the pan. When firm, put a tea- spoonful of good jam and a dessert-spoonful of rich custard in the middle of the omelet, fold it over, and roll it round and round. Arrange the omelets neatly on a hot dish, sift a little powdered sugar over them, and serve immediately. These omelets are sometimes made with beaten egg and sugar only. Time, three or four minutes to fry. Probable cost, 8d. Sufficient for three or four Omelet (aux fines herbes). — Break six eggs into a basin. Beat them lightly, and mix with them a small pinch of salt and pepper, a heaped tea-spoonful of finely-chopped parsley, and half a tea-spoonful of minced onions, cloves, or shalots. Dissolve two ounces of fresh butter into a hot frying-pan, over a gentle fire. Pour in the mixture, and proceed as already described. Omelets may be extensively varied. A little minced ham, or cooked vegetables, or fish sauce, or jam, may be put in either with the eggs or placed in their centre when they are partially cooked, and the omelet should then be named after the peculiar flavouring. Time to fry, four or five minutes. Probable cost, 8d. Sufficient for two or three persons.