Heat some oil✪ Fried Eggs in an omelette-pan until it begins to smoke
slightly; break the egg on a plate; season it and let it slide
into the pan. Then, with a wooden spoon, quickly cover up
the yolk with the solidified portions of the white, in order to
keep the former soft.
Drain the egg on a piece of stretched linen, and proceed
in the same way with the other eggs until the required quan-
tity has been treated.
Fried Eggs a la Bordelaise.
Prepare as many halved tomatoes as there are eggs, adding
a pinch of chopped shallots✪ Fried Eggs a la Bordelaise to each halved tomato. When
cooked, garnish with cepes, finely minced and sauted; place
a fried egg on each garnished half tomato, and arrange in
a circle on a dish, with fried parsley in the middle.
Fried Eggs a la Portugaise.
Place each of the cooked eggs upon a half tomato d, la
Portugaise✪ Fried Eggs a la Portugaise, i.e., stuffed with rice after having been previously
half-baked in the oven. Arrange in a circle on a dish, and
garnish the center with concassed tomatoes and sauted in but-
ter.
STANDARD COOKERY. 219
Fried Eggs a la Provengale.
Put each fried egg on a half tomato✪ Fried Eggs a la Provengale and seasoned, rolled
in flour, and fried in oil.
Set in a circle on a dish, with fried parsley in the center.
Place the eggs, fried in oil, on little dish of spinach. The
preparation of spinach should have anchovy fillets cut into
dice, added to it, and a few chopped olives.
Fried Eggs a la Romaine.
Place the eggs, fried in oil, on a little dish of spinach. The
preparation of spinach should have anchovy fillets, cut into
dice, added to it, and a few chopped olives.
Omelettes.
An omelette is in reality scrambled eggs enclosed in a coat
composed of coagulated egg, the seasoning of which comprises
a small pinch of table-salt and a little pepper, and which re-
quires one-half ounce of butter and one tablespoonful of cream✪ Omelettes
for its preparation.
To Prepare.
Heat the omelette-pan until nearly a brown color. This
will not only lend an exquisite taste to the omelette but will
be found to ensure the perfect setting of the eggs.
Pour in the beaten and seasoned eggs, and stir briskly with
a fork, in order to heat the whole mass evenly. If the omelette
is to be garnished inside, this ought to be done at the present
stage, and then the omelette should be speedily rolled up and
transferred to a dish, to be finished in accordance with the
nature of its designation.
Omelette Charles V.
Stuff the omelette with one tablespoonful of mushrooms✪ Omelette Charles V,
minced and sauted in butter. Roll it up, and transfer it to a
dish.
Omelette a la Bruxelloise.
Stuff the omelette with two tablespoonfuls of braised endives✪ Omelette a la Bruxelloise
shredded and thickened with cream. Surround with a thread
of white sauce.
Omelette with Cepes.
Finely mince two ounces of cepes; toss them in butter in
an omlette-pan until they have acquired a brown color; add
thereto a pinch of chopped shallots✪ Omelette with Cepes, and toss them again for a
moment.
220 STANDARD COOKERY.
Pour the 'eggs into the omelette-pan; make the omelette;
dish up, surround with a thread of brown sauce.
Omelette with Mushrooms.
Mince two ounces of raw mushrooms; toss them in butter
in an omelette-pan; add the eggs thereto, and make the
omelette. Transfer it to a dish, lay three little cooked and
grooved mushrooms✪ Omelette with Mushrooms upon it, and surround with a thread of
meat juice.
Omelette a la Choisy. ✪ Omelette a la Choisy
Page 152 · 11 recipe records on this page
Presented as published in 1912. 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
Heat some oil in an omelette-pan until it begins to smoke slightly; break the egg on a plate; season it and let it slide into the pan. Then, with a wooden spoon, quickly cover up the yolk with the solidified portions of the white, in order to keep the former soft.
Drain the egg on a piece of stretched linen, and proceed in the same way with the other eggs until the required quantity has been treated.
Fried Eggs a la Bordelaise.
Prepare as many halved tomatoes as there are eggs, adding a pinch of chopped shallots to each halved tomato. When cooked, garnish with cepes, finely minced and sauted; place a fried egg on each garnished half tomato, and arrange in a circle on a dish, with fried parsley in the middle.
Fried Eggs a la Portugaise.
Place each of the cooked eggs upon a half tomato à la Portugaise, i.e., stuffed with rice after having been previously half-baked in the oven. Arrange in a circle on a dish, and garnish the center with concassed tomatoes and sauted in butter.
Fried Eggs a la Provengale.
Put each fried egg on a half tomato and seasoned, rolled in flour, and fried in oil.
Set in a circle on a dish, with fried parsley in the center.
Place the eggs, fried in oil, on little dish of spinach. The preparation of spinach should have anchovy fillets cut into dice, added to it, and a few chopped olives.
Fried Eggs a la Romaine.
Place the eggs, fried in oil, on a little dish of spinach. The preparation of spinach should have anchovy fillets, cut into dice, added to it, and a few chopped olives.
Omelettes.
An omelette is in reality scrambled eggs enclosed in a coat composed of coagulated egg, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half ounce of butter and one tablespoonful of cream for its preparation.
To Prepare.
Heat the omelette-pan until nearly a brown color. This will not only lend an exquisite taste to the omelette but will be found to ensure the perfect setting of the eggs.
Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly. If the omelette is to be garnished inside, this ought to be done at the present stage, and then the omelette should be speedily rolled up and transferred to a dish, to be finished in accordance with the nature of its designation.
Omelette Charles V.
Stuff the omelette with one tablespoonful of mushrooms, minced and sauted in butter. Roll it up, and transfer it to a dish.
Omelette a la Bruxelloise.
Stuff the omelette with two tablespoonfuls of braised endives shredded and thickened with cream. Surround with a thread of white sauce.
Omelette with Cepes.
Finely mince two ounces of cepes; toss them in butter in an omlette-pan until they have acquired a brown color; add thereto a pinch of chopped shallots, and toss them again for a moment.
Pour the 'eggs into the omelette-pan; make the omelette; dish up, surround with a thread of brown sauce.
Omelette with Mushrooms.
Mince two ounces of raw mushrooms; toss them in butter in an omelette-pan; add the eggs thereto, and make the omelette. Transfer it to a dish, lay three little cooked and grooved mushrooms upon it, and surround with a thread of meat juice.
Omelette a la Choisy.
Records on this page
Fried EggsFried Eggs a la BordelaiseFried Eggs a la PortugaiseFried Eggs a la ProvengaleFried Eggs a la RomaineOmelettesOmelette Charles VOmelette a la BruxelloiseOmelette with CepesOmelette with MushroomsOmelette a la Choisy