IMelt the butter in a frying-pan and, when hot, add the dried beef
and cheese. Toss lightly until the beef is slightly frizzled, add
the tomatoes, the seasonings, and the eggs beaten until light. Stir
and cook gently until of a creamy consistency.
PLAIN PUFFY OMELET
4 eggs Salt and pepper
4 tablespoons hot water Butter
Beat the egg-w^hites until stiff. Beat the yolks until thick and
lemon-colored, beat into them the hot water and add salt and
pepper. Cut and fold together the yolks and stiffly beaten
whites. Melt enough butter in an omelet-pan to grease the
bottom and sides of the pan. Turn the egg mixture into the pan
and cook over a slow fire until it is puffy and a light brown
underneath, then place in the oven until the top is dry. Touch
the top of the omelet lightly with the finger and if the egg does
not stick to the finger the omelet is done. Do not overcook it or
it will shrink or be tough.
Loosen the edges of the omelet, slip a spatula or flexible knife
under the side next to the handle of the pan, fold one-half over
the other and press slightly to make it stay in place, slip on to a
hot plate and serve at once.
92 NEW DELINEATOR RECIPES
PLAIN FRENCH OMELET
6 eggs 2 tablespoons butter✪ Eggs a la Caracas
Salt and pepper
Beat the eggs just enough to mix the whites and yolks, and add
salt and pepper. Heat butter in an omelet-pan, pour a little of
it into the beaten eggs and allow the remainder to get hot. Turn
the eggs into the pan and as the mixture cooks on the bottom
and sides, prick it with a fork so that the egg on top will pene-
trate the cooked surface, and run under the sides. The work
must be done quickly and carefully so that the eggs are not all
stirred up like scrambled eggs. While the eggs are still soft, but
slightly thickened, fold over, let stand a few minutes to brown,
and turn on to a hot dish.
VARIATIONS OF PLAIN OMELET
Variations of the plain puffy omelet or the plain French omelet
may be made by adding any of the following ingredients to the
omelet before it is put into the pan to cook, or by spreading one
of them on top just before the omelet is folded. Allow one table-
spoon of mixture to each two eggs used.
Fish — Use any cooked fish. Chop it fine, season with salt and
pepper and moisten with a little cream. Spread on the omelet
before folding.
Ham or other meat — Scatter finely chopped meat over the
center of the omelet while it is cooking. The meat may be im-
proved by browning in a small amount of fat before it is added.
Cheese or parsley — Prepare as for ham omelet.
Onion — ^lix one tablespoon chopped onion and one teaspoon
chopped parsley. Add to the omelet mixture before cooking.
Jelly — Spread any jelly or jam over the omelet just before
folding.
OYSTER OMELET
12 oysters i cup cream
3^ tablespoon flour 6 eggs
2 tablespoons butter Salt and pepper✪ Oyster Omelet
Chop the oysters. Make a sauce of the flour, butter and the
cream. Add the well-beaten eggs, season with salt and pepper,
stir in the oysters and cook as a plain omelet.
JVJiaf could be more
tempting than a salad of
greens, such as endive,
chicory and lettuce?
To turn an egg salad into
a daisy salad, use the
iL'hites as petals and make
centers of the yolks
^
Asparagus salad, ivith
pepper rings as garnish,
is sJwzvn above sep-
arated for easy serving
Page 38 · 5 recipe records on this page
Presented as published in 1929. 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
IMelt the butter in a frying-pan and, when hot, add the dried beef and cheese. Toss lightly until the beef is slightly frizzled, add the tomatoes, the seasonings, and the eggs beaten until light. Stir and cook gently until of a creamy consistency.
PLAIN PUFFY OMELET
4 eggs Salt and pepper
4 tablespoons hot water Butter
Beat the egg-whites until stiff. Beat the yolks until thick and lemon-colored, beat into them the hot water and add salt and pepper. Cut and fold together the yolks and stiffly beaten whites. Melt enough butter in an omelet-pan to grease the bottom and sides of the pan. Turn the egg mixture into the pan and cook over a slow fire until it is puffy and a light brown underneath, then place in the oven until the top is dry. Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done. Do not overcook it or it will shrink or be tough.
Loosen the edges of the omelet, slip a spatula or flexible knife under the side next to the handle of the pan, fold one-half over the other and press slightly to make it stay in place, slip on to a hot plate and serve at once.
PLAIN FRENCH OMELET
6 eggs 2 tablespoons butter
Salt and pepper
Beat the eggs just enough to mix the whites and yolks, and add salt and pepper. Heat butter in an omelet-pan, pour a little of it into the beaten eggs and allow the remainder to get hot. Turn the eggs into the pan and as the mixture cooks on the bottom and sides, prick it with a fork so that the egg on top will penetrate the cooked surface, and run under the sides. The work must be done quickly and carefully so that the eggs are not all stirred up like scrambled eggs. While the eggs are still soft, but slightly thickened, fold over, let stand a few minutes to brown, and turn on to a hot dish.
VARIATIONS OF PLAIN OMELET
Variations of the plain puffy omelet or the plain French omelet may be made by adding any of the following ingredients to the omelet before it is put into the pan to cook, or by spreading one of them on top just before the omelet is folded. Allow one tablespoon of mixture to each two eggs used.
Fish — Use any cooked fish. Chop it fine, season with salt and pepper and moisten with a little cream. Spread on the omelet before folding.
Ham or other meat — Scatter finely chopped meat over the center of the omelet while it is cooking. The meat may be improved by browning in a small amount of fat before it is added.
Cheese or parsley — Prepare as for ham omelet.
Onion — Mix one tablespoon chopped onion and one teaspoon chopped parsley. Add to the omelet mixture before cooking.
Jelly — Spread any jelly or jam over the omelet just before folding.
OYSTER OMELET
12 oysters i cup cream
3^ tablespoon flour 6 eggs
2 tablespoons butter Salt and pepper
Chop the oysters. Make a sauce of the flour, butter and the cream. Add the well-beaten eggs, season with salt and pepper, stir in the oysters and cook as a plain omelet.
JVJiaf could be more tempting than a salad of greens, such as endive, chicory and lettuce?
To turn an egg salad into a daisy salad, use the iL'hites as petals and make centers of the yolks
^
Asparagus salad, ivith pepper rings as garnish, is sJwzvn above separated for easy serving
Records on this page
Eggs a la CaracasPlain Puffy OmeletPlain French OmeletEgg TimbalesOyster Omelet