into quarters, pick out the seeds, and let the watery juice
run off. Cut a sweet onion into the thinnest slices possible.
Melt a table-spoonful of butter in a small saucepan, cast
into it the onion slices ; let them cook without browning ;
then add the drained tomato quarters, pepper and salt✪ Omelette aux tomates ;
toss the sauce-pan about till the tomatoes are cooked
which will be in about ten minutes. Keep the mixture
hot, and pour it over the surface of an ordinary omelette
just as you are on the point of turning it out of the frying-
pan. The omelette will roll over of its own accord envelop-
ing the tomatoes within it as it passes into the dish.
The " omelette au Parmesan'" (or any mild dry cheese) is a
specialite, as simple as it is delicious. A table-spoonful of
grated and finely sifted cheese to three ordinary eggs, salt
and black pepper to taste, and a dessert-spoonful of rich
cream, if possible, or new milk✪ Omelette au Parmesan, compose the mixture. In-
corporate the ingredients, and proceed as recorded in the
previous directions. Remember that it should be served
just before all the juicy mixture on the surface quite sets,
so that there may be an exudation of creamy moisture in
the dish, and don't forget to dust over the surface a canopy
of gTated cheese. This must go from the fire to the plate, as
it were. Delay in serving is hard on any or)ielette.
And, now, we come to the Cure's piece de resistance, con-
cerning which I spoke at the beginning of this chapter.
The salient feature of this plat was the combination of
tunny, and carp's roes by which it was flavoured. Half a
slice of preserved tunny, and the soft roes of two herrings
a la sardine very finely minced together, with a little
shallot, and a dessert-spoonful of parsley, should be tossed
in butter awhile, and then stirred into a basin containing
six well mixed eggs. Cook the mixture as already
explained, and turn it out, when ready, into a hot dish
containing a little melted butter, a few drops of lime juice
and some minced shallot, and parsley. If you cannot get
184 CULINARY JOTTINGS FOR MADRAS.
preserved tunny, a piece of lax, or nicely tinned salmon
will be found an agi-eeable substitute, and cod's roes will
form a pleasant companion thereto. The Cure used fresh
tunny, and fresh roes, but we may follow his recipe with
preserved substitutes, if not too salt, and achieve a very
fair result.
Kippered seer-fish, made at home, with Madras fish-roe
well soaked, ought to make a capital omelette of this kind.
The seer-fish should be split, washed, and dried with a
cloth ; salt, sugar, and lime-juice being well rubbed in
immediately ; the next day the rubbing must be repeated,
and the fish ai^tificially smoked by being hung over a fire
constantly replenished with damp straw, &c. After this,
it should be hung in the cook-room over the fire, and it
will be ready for the table the third evening. If you can
get fresh roe so much the better ; if not, Madras preserved
roe, well soaked and boiled till tender, will be found an
excellent substitute.
Page 103 · 3 recipe records on this page
Presented as published in 1885. 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
into quarters, pick out the seeds, and let the watery juice run off. Cut a sweet onion into the thinnest slices possible. Melt a table-spoonful of butter in a small saucepan, cast into it the onion slices ; let them cook without browning ; then add the drained tomato quarters, pepper and salt ; toss the sauce-pan about till the tomatoes are cooked which will be in about ten minutes. Keep the mixture hot, and pour it over the surface of an ordinary omelette just as you are on the point of turning it out of the fryingpan. The omelette will roll over of its own accord enveloping the tomatoes within it as it passes into the dish.
The " omelette au Parmesan'" (or any mild dry cheese) is a specialite, as simple as it is delicious. A table-spoonful of grated and finely sifted cheese to three ordinary eggs, salt and black pepper to taste, and a dessert-spoonful of rich cream, if possible, or new milk, compose the mixture. Incorporate the ingredients, and proceed as recorded in the previous directions. Remember that it should be served just before all the juicy mixture on the surface quite sets, so that there may be an exudation of creamy moisture in the dish, and don't forget to dust over the surface a canopy of gTated cheese. This must go from the fire to the plate, as it were. Delay in serving is hard on any or)ielette.
And, now, we come to the Cure's piece de resistance, concerning which I spoke at the beginning of this chapter. The salient feature of this plat was the combination of tunny, and carp's roes by which it was flavoured. Half a slice of preserved tunny, and the soft roes of two herrings a la sardine very finely minced together, with a little shallot, and a dessert-spoonful of parsley, should be tossed in butter awhile, and then stirred into a basin containing six well mixed eggs. Cook the mixture as already explained, and turn it out, when ready, into a hot dish containing a little melted butter, a few drops of lime juice and some minced shallot, and parsley. If you cannot get
preserved tunny, a piece of lax, or nicely tinned salmon will be found an agreeable substitute, and cod's roes will form a pleasant companion thereto. The Cure used fresh tunny, and fresh roes, but we may follow his recipe with preserved substitutes, if not too salt, and achieve a very fair result.
Kippered seer-fish, made at home, with Madras fish-roe well soaked, ought to make a capital omelette of this kind. The seer-fish should be split, washed, and dried with a cloth ; salt, sugar, and lime-juice being well rubbed in immediately ; the next day the rubbing must be repeated, and the fish artificially smoked by being hung over a fire constantly replenished with damp straw, &c. After this, it should be hung in the cook-room over the fire, and it will be ready for the table the third evening. If you can get fresh roe so much the better ; if not, Madras preserved roe, well soaked and boiled till tender, will be found an excellent substitute.
Records on this page
Savoury Omelette with Tunny and RoesOmelette aux tomatesOmelette au Parmesan