Beat in a bowl the eggs until the yolks and whites are
mixed, sprinkle over them the remainder of the pepper and
salt, melt an ounce of the butter in an omelette-pan, pour
into this half of the well-beaten egg, and stir this with a
spoon until it begins to firm around the edges ; after which
it should remain upon the fire until the egg becomes nearly
all firm.
Put upon the omelette half of the stewed kidney ; fold the
omelette over so that the outer edges meet. Let it remain
a minute longer in the pan, and turn it quickly out upon
a hot platter.
Repeat this process with the remaining egg and kidney,
and when the second omelette is ready, place it beside the
first upon the platter, and serve as speedily as possible.
Ham Omelette.— Eight eggs, one tea-spoonful of pepper,
one tea-spoonful of salt, two ounces of butter, three table-
spoonfuls of cold boiled ham, chopped✪ Ham Omelette.
Break the eggs into a bowl, and beat them with a wooden
spoon until the yolks and whites blend.
Melt one ounce of the butter in an omelette-pan, stir into
the beaten egg the chopped ham, pepper, and salt, and pour
half of the mixture into the pan with the hot butter.
Stir all until the omelette begins to set at the edges ; draw
all down to one side of the pan, and when it becomes firm
on the under side, turn the omelette quickly over to the
other side of the pan, without breaking its form, and re-
move the omelette to a hot platter.
Eepeat this process for the second omelette, the cooking
DRIED HERB OMELETTES EGGS AU PLAT. 231
of which should only take about two minutes, and serve
both as quickly as possible.
Dried Herb Omelettes. — One dessert-spoonful of chopped
parsley, two tea-spoonfuls of dried mixed herbs, a piece of
eschalot the size of a bean, eight eggs, one half tea-spoonful
of pepper, one tea-spoonful of salt, two ounces of butter✪ Dried Herb Omelettes.
Put the eggs into a bowl, and with them the chopped
parsley, dried herbs, pepper, and salt. Chop the eschalot
finely, and throw it in also.
Beat all together until the eggs are thoroughly blended,
the yolks with the whites. Melt in an omelette-pan one
ounce of the butter, and when the blue smoke arises pour
into it half of the mixture from the bowl, and stir this until
the omelette begins to firm at the edges.
Draw all down to one side of the pan, and when the
omelette becomes firm on the under side, turn it over to
the other side of the pan, and transfer it from this at once
to a hot platter.
Repeat this process of cooking with the remaining ome-
lette mixture, and with as much despatch as is possible;
place the second omelette beside the first, and serve im-
mediately.
NOTE. — Omelettes should always be cooked over a very quick
fire, and should never consume more than two minutes in the doing.
Eggs au Plat. — Eight eggs, eight table-spoonfuls of bread
crumbs, four ounces of butter, one tea-spoonful of pepper,
one tea-spoonful of salt✪ Eggs au Plat.
Spread half of the bread crumbs upon a platter, sprinkle
over them half of the pepper and salt, and distribute over
this, in small pieces, two ounces of the butter.
Break over this, one by one, the eggs, arranging them in
a circle upon the bread crumbs ; sprinkle over them the re-
maining bread crumbs, pepper, and salt ; also distribute over
this the remainder of the butter, in small pieces, and pkce
the platter in a hot oven for ten minutes.
Page 150 · 4 recipe records on this page
Presented as published in 1886. 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
Beat in a bowl the eggs until the yolks and whites are mixed, sprinkle over them the remainder of the pepper and salt, melt an ounce of the butter in an omelette-pan, pour into this half of the well-beaten egg, and stir this with a spoon until it begins to firm around the edges ; after which it should remain upon the fire until the egg becomes nearly all firm.
Put upon the omelette half of the stewed kidney ; fold the omelette over so that the outer edges meet. Let it remain a minute longer in the pan, and turn it quickly out upon a hot platter.
Repeat this process with the remaining egg and kidney, and when the second omelette is ready, place it beside the first upon the platter, and serve as speedily as possible.
Ham Omelette.— Eight eggs, one tea-spoonful of pepper, one tea-spoonful of salt, two ounces of butter, three tablespoonfuls of cold boiled ham, chopped.
Break the eggs into a bowl, and beat them with a wooden spoon until the yolks and whites blend.
Melt one ounce of the butter in an omelette-pan, stir into the beaten egg the chopped ham, pepper, and salt, and pour half of the mixture into the pan with the hot butter.
Stir all until the omelette begins to set at the edges ; draw all down to one side of the pan, and when it becomes firm on the under side, turn the omelette quickly over to the other side of the pan, without breaking its form, and remove the omelette to a hot platter.
Repeat this process for the second omelette, the cooking
DRIED HERB OMELETTES EGGS AU PLAT. 231
of which should only take about two minutes, and serve both as quickly as possible.
Dried Herb Omelettes. — One dessert-spoonful of chopped parsley, two tea-spoonfuls of dried mixed herbs, a piece of eschalot the size of a bean, eight eggs, one half tea-spoonful of pepper, one tea-spoonful of salt, two ounces of butter.
Put the eggs into a bowl, and with them the chopped parsley, dried herbs, pepper, and salt. Chop the eschalot finely, and throw it in also.
Beat all together until the eggs are thoroughly blended, the yolks with the whites. Melt in an omelette-pan one ounce of the butter, and when the blue smoke arises pour into it half of the mixture from the bowl, and stir this until the omelette begins to firm at the edges.
Draw all down to one side of the pan, and when the omelette becomes firm on the under side, turn it over to the other side of the pan, and transfer it from this at once to a hot platter.
Repeat this process of cooking with the remaining omelette mixture, and with as much despatch as is possible; place the second omelette beside the first, and serve immediately.
NOTE.—Omelettes should always be cooked over a very quick fire, and should never consume more than two minutes in the doing.
Eggs au Plat. — Eight eggs, eight table-spoonfuls of bread crumbs, four ounces of butter, one tea-spoonful of pepper, one tea-spoonful of salt.
Spread half of the bread crumbs upon a platter, sprinkle over them half of the pepper and salt, and distribute over this, in small pieces, two ounces of the butter.
Break over this, one by one, the eggs, arranging them in a circle upon the bread crumbs ; sprinkle over them the remaining bread crumbs, pepper, and salt ; also distribute over this the remainder of the butter, in small pieces, and place the platter in a hot oven for ten minutes.
Records on this page
Ham OmeletteDried Herb OmelettesEggs au PlatEggs au Plat