6. We put it in a quick oven (the thermometer at the
door of the oven marking 2400) to bake for ten minutes.
7. We must serve the soufflee as soon as it is baked, or it
will fall.
Lesson on Making Sweet Omelettes.
333
INGREDIENTS.
2 eggs✪ Soufflé
I oz. of butter at is. 6d. a lb ,
Jam
Sugar and salt ,
1 teaspoonful of orange flower water
2
1
1
Time required, about ten minutes.
Now we will show you how to make a Sweet Omelette of
two eggs.
1. We break two eggs ; we put the whites in one basin
and the yolks in another.
2. We put one teaspoonful of orange flower water, and one
tablespoonful of castor sugar into a stewpan.
3. We put the stewpan on the fire, and let it boil quickly
for three minutes, stirring occasionally.
4. We then pour it into a cup to cool ; add to it the yolks
of eggs, and beat them to a cream.
5. We add a quarter of a saltspoonful of salt to the whites
of egg, and whip them to a stiff froth.
6. We add the whites to the mixture in the basin, and
mix them together very lightly.
7. We put Jialf an ounce of butter into a frying pan.
8. We put the pan on the fire, and let the butter get quite
hot, but not burn.
9. When the butter is quite hot we must pour in the
mixture.
10. We may let it stay on a slow fire for two, but not
more than three minutes.
11. We must then take the pan off the fire and put it in
the oven (the thermometer at the oven door should rise to
2400).
384 National Training School for Cookery.
12. We .let it stay for about three or four minutes in the
oven.
13. We take rather more than a dessertspoonful of jam.
14. We put the jam into a stewpan on the fire, and stir
it until it has melted.
15. We take the pan out of the oven.
16. We take a knife and pass it round the edge of the
omelette, to ease it from the pan.
17. We give the pan a shake to loosen the omelette.
18. We turn the omelette on to a hot dish.
19. We spread the jam on the omelette, and fold it over
like a sandwich.
20. We sprinkle about a teaspoonful of white castor sugar
ever it, and it is ready for serving.
Lesson on Making Savoury Omelette. 385
SAVOURY OMELETTE.
Average cost of a " Savoury Omelette"
INGREDIENTS.
d.
2 eggs at id. each 2
Salt, pepper, and parsley <y\
1 oz. butter i\
4
Time required, about four mi7iutes.
Now we will show you how to make a Savoury Omelette
of tzvo eggs.
1. We break two eggs into a basin.
2. We add salt and pepper 'to tast✪ Savoury Omelettee.
3. We take a ^/r^- of parsley, wash it, dry it, and chop it
up finely on a board (there should be about a teaspoonfzd).
4. We add the chopped parsley to the eggs.
5. We beat the eggs lightly for two seconds with a fork.
N.B. — The omelette could be flavoured with chopped herbs or mushrooms,
with bacon or kidney cut in small pieces, or with grated cheese, according
to taste.
6. We take one oitnce of butter, and put it in an omelette
or frying pan.
7. We put the pan on the fire to melt the butter.
N.B. — The fire should be bright and clear.
8. We wait till the butter is quite hot, taking care that it
does not burn.
9. We pour the mixture of the egg into the pan.
10. We stir the mixture quickly with a spoon.,
11. We must not let it burn or stick to the pan. We
must shake the pan to prevent the omelette sticking or
burning.
Page 145 · 3 recipe records on this page
Presented as published in 1891. 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
6. We put it in a quick oven (the thermometer at the door of the oven marking 2400) to bake for ten minutes.
7. We must serve the souffle as soon as it is baked, or it will fall.
Lesson on Making Sweet Omelettes.
2 eggs
I oz. of butter at is.6d. a lb ,
Jam
Sugar and salt ,
1 teaspoonful of orange flower water
Time required, about ten minutes.
Now we will show you how to make a Sweet Omelette of two eggs.
1. We break two eggs ; we put the whites in one basin and the yolks in another.
2. We put one teaspoonful of orange flower water, and one tablespoonful of castor sugar into a stewpan.
3. We put the stewpan on the fire, and let it boil quickly for three minutes, stirring occasionally.
4. We then pour it into a cup to cool ; add to it the yolks of eggs, and beat them to a cream.
5. We add a quarter of a saltspoonful of salt to the whites of egg, and whip them to a stiff froth.
6. We add the whites to the mixture in the basin, and mix them together very lightly.
7. We put half an ounce of butter into a frying pan.
8. We put the pan on the fire, and let the butter get quite hot, but not burn.
9. When the butter is quite hot we must pour in the mixture.
10. We may let it stay on a slow fire for two, but not more than three minutes.
11. We must then take the pan off the fire and put it in the oven (the thermometer at the oven door should rise to
2400).
384 National Training School for Cookery.
12. We .let it stay for about three or four minutes in the oven.
13. We take rather more than a dessertspoonful of jam.
14. We put the jam into a stewpan on the fire, and stir it until it has melted.
15. We take the pan out of the oven.
16. We take a knife and pass it round the edge of the omelette, to ease it from the pan.
17. We give the pan a shake to loosen the omelette.
18. We turn the omelette on to a hot dish.
19. We spread the jam on the omelette, and fold it over like a sandwich.
20. We sprinkle about a teaspoonful of white castor sugar over it, and it is ready for serving.
Lesson on Making Savoury Omelette. 385
SAVOURY OMELETTE.
Average cost of a " Savoury Omelette"
d.
2 eggs at id. each 2
Salt, pepper, and parsley <y\
1 oz. butter i\
Time required, about four minutes.
Now we will show you how to make a Savoury Omelette of two eggs.
1. We break two eggs into a basin.
2. We add salt and pepper 'to taste.
3. We take a ^/r^- of parsley, wash it, dry it, and chop it up finely on a board (there should be about a teaspoonful).
4. We add the chopped parsley to the eggs.
5. We beat the eggs lightly for two seconds with a fork.
N.B. — The omelette could be flavoured with chopped herbs or mushrooms, with bacon or kidney cut in small pieces, or with grated cheese, according to taste.
6. We take one ounce of butter, and put it in an omelette or frying pan.
7. We put the pan on the fire to melt the butter.
N.B. — The fire should be bright and clear.
8. We wait till the butter is quite hot, taking care that it does not burn.
9. We pour the mixture of the egg into the pan.
10. We stir the mixture quickly with a spoon.,
11. We must not let it burn or stick to the pan. We must shake the pan to prevent the omelette sticking or burning.
Records on this page
SouffléSweet OmeletteSavoury Omelette