450. Plain Omelet. — Crack into a bowl twelve fresh eggs, season them
with a pinch of salt and half a pinch of white pepper, beat them well until
the whites and yolks are thoroughly mixed, or for fully four minutes.
Place in a No. 8 frying-pan two tablespoonfuls of clarified butter✪ Plain Omelet;
heat it well on the hot range, and when it crackles pour in the eggs) and
with a fork stir all well for two minutes, then let rest for half a minute.
Fold up with the fork — the side nearest the handle first — to the centre
of the omelet, then the opposite side, so that both sides will meet right
in the centre; let rest for half a minute longer; have a hot dish in the left
hand, take hold of the handle of the pan with the right, bring both dish
and pan to a triangular shape, and with a rapid movement turn the pan
right over the centre of the dish, and send to the table. (The omelet
should be made on a very brisk range, without taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will
require three minutes' stirring, one minute to rest, and half a minute to
rest after having been folded.
When making an omelet for one person, for instance, use three fresh
eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful of
EGGS. 221
white pepper. Thoroughly heat in a small frying-pan half a teaspoonful
of clarified butter; after sharply beating the eggs in the bowl, pour into
the pan, and gently mix for one minute on a very brisk range, let rest for
a quarter of a minute, fold one side up, rest a quarter of a minute more,
then turn on a small hot dish, and serve.
451. Omelet with Fine Herbs. — Break twelve fresh eggs into a bowl,
add a pinch of finely chopped parsley, half a pinch of chopped tarragon,
and half a pinch of chives; also, if desired, half a cupful of sweet cream.
Beat the whole thoroughly without stopping for four minutes; melt one
ounce of good butter✪ Omelet with Fine Herbs in a frying-pan on the hot stove; when it is melted,
and begins to crackle, pour in the eggs, and mix them gently with a fork,
while they cook for three minutes; let them rest for one minute, then
bring the sides towards the centre, turn it on a hot dish, and serve.
452. Oyster Omelet. — Blanch eighteen oysters to boiling-point in their
own water; drain, and return them to the saucepan, moistening with half
a pint of good Allemande (No. 210); season with half a pinch of salt.
Make a plain omelet with twelve eggs✪ Oyster Omelet as for No. 450, bring the sides
toward the centre, and fill it with the oyster preparation. Turn it on a
hot dish, pour the rest of the sauce around, and serve very hot.
453. Crawfish Omelet. — Stew twelve crawfish tails in a sautoire on the
hot stove with half an ounce of butter, letting them cook for five minutes.
Break twelve eggs into a bowl, add half a cupful of sweet cream, and a
pinch of finely chopped parsley ; season with a pinch of salt and half a
pinch of pepper✪ Crawfish Omelet, then sharply beat for four minutes. Make an omelet
as in No. 450, fold up the side opposite the handle of the pan, place the
crawfish right in the centre, fold up the other side, turn it on a hot dish,
and serve.
The table
1889Page 161 · 4 recipe records on this page
Presented as published in 1889. 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
450. Plain Omelet. — Crack into a bowl twelve fresh eggs, season them with a pinch of salt and half a pinch of white pepper, beat them well until the whites and yolks are thoroughly mixed, or for fully four minutes. Place in a No. 8 frying-pan two tablespoonfuls of clarified butter; heat it well on the hot range, and when it crackles pour in the eggs) and with a fork stir all well for two minutes, then let rest for half a minute. Fold up with the fork — the side nearest the handle first — to the centre of the omelet, then the opposite side, so that both sides will meet right in the centre; let rest for half a minute longer; have a hot dish in the left hand, take hold of the handle of the pan with the right, bring both dish and pan to a triangular shape, and with a rapid movement turn the pan right over the centre of the dish, and send to the table. (The omelet should be made on a very brisk range, without taking the lid off the stove.)
Should the pan be smaller than the above-mentioned No. 8 it will require three minutes' stirring, one minute to rest, and half a minute to rest after having been folded.
When making an omelet for one person, for instance, use three fresh eggs, seasoned with half a teaspoonful of salt, and half a saltspoonful of
white pepper. Thoroughly heat in a small frying-pan half a teaspoonful of clarified butter; after sharply beating the eggs in the bowl, pour into the pan, and gently mix for one minute on a very brisk range, let rest for a quarter of a minute, fold one side up, rest a quarter of a minute more, then turn on a small hot dish, and serve.
451. Omelet with Fine Herbs. — Break twelve fresh eggs into a bowl, add a pinch of finely chopped parsley, half a pinch of chopped tarragon, and half a pinch of chives; also, if desired, half a cupful of sweet cream. Beat the whole thoroughly without stopping for four minutes; melt one ounce of good butter in a frying-pan on the hot stove; when it is melted, and begins to crackle, pour in the eggs, and mix them gently with a fork, while they cook for three minutes; let them rest for one minute, then bring the sides towards the centre, turn it on a hot dish, and serve.
452. Oyster Omelet. — Blanch eighteen oysters to boiling-point in their own water; drain, and return them to the saucepan, moistening with half a pint of good Allemande (No. 210); season with half a pinch of salt. Make a plain omelet with twelve eggs as for No. 450, bring the sides toward the centre, and fill it with the oyster preparation. Turn it on a hot dish, pour the rest of the sauce around, and serve very hot.
453. Crawfish Omelet. — Stew twelve crawfish tails in a sautoire on the hot stove with half an ounce of butter, letting them cook for five minutes. Break twelve eggs into a bowl, add half a cupful of sweet cream, and a pinch of finely chopped parsley ; season with a pinch of salt and half a pinch of pepper, then sharply beat for four minutes. Make an omelet as in No. 450, fold up the side opposite the handle of the pan, place the crawfish right in the centre, fold up the other side, turn it on a hot dish, and serve.
Records on this page
Plain OmeletOmelet with Fine HerbsOyster OmeletCrawfish Omelet