Fancy Omelette

Ingredients

• 2 tablespoons in all
• 1 tablespoon of flour
• butter
• cream

Method

1. 1

   Add herbs to beaten yolks, mix gently, and cook as a plain omelette.

2. 2

   This is a good way to use leftovers.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 25. The excerpt below is the record exactly as published.

1 tablespoon of flour. Make a plain omelette and spread on 42 EGGS this mixture just before folding it over. This is better than using the dry, minced chicken or omelette. — ^Mrs. A. L. Farrell, Bensen, 111. CREAMY OMELETTE.— Beat number of eggs desired light- ly with a spoon until you can take up a spoonful. Add a scant yi teaspoon of salt, J^ a saltspoon of pepper, 4 tablespoons of milk or cream, and mix well. Butter a hot omelette pan, and before the butter browns, turn in the mixture. Then, with the point of a fork, pick or lift up the cooked egg from the center and let the uncooked egg run under. This leaves the butter on the pan, and is better than stirring. Continue the lifting until the whole fe of a soft, creamy consistency, then place it over a hotter' part of the fire to brown slightly, fold, and turn out as usual. — Mrs. Ben Dunn, Palatine, 111. CORN OMELETTE.— 4 eggs, ^ cup of milk, 1 tablespoon of butter. Beat 4 eggs, and add to them salt, pepper, J/^ cup milk, and 1 pt. of cold boiled corn. Fry like a plain omelette. — Mrs. Frank Darling, Kenilworth, 111. OMELETTE WITH DATES.— Beat the whites of 6 eggs to a stiff froth; beat 3 yolks and add juice of H lemon and 3 table- spoons of powdered sugar, fold in the whites carefully and add 12 dates. iHave a baking dish well buttered, turn the omelette in and bake in a hot oven till a golden brown. Serve at once. — E. G. Harris, Winnetk^, 111. FANCY OMELETTE.— Add either a little fine herb season- ing, a little chopped parsley, a little mace to the pepper and salt, some fine minced ham with a bit of chopped onion, chopped toma- toes— in which case ibeat a tablespoon of flour with butter and cream and use perhaps, 3 moderate sized tomatoes, or any other mixture desired, to the beaten yolks, and then add the stiff whites. This is often a good way to use left-overs in small quantities. — Mrs. Fay Fadden, Bartlett, 111. FISH OMELETTE.— Add a cup of any kind of cold fish, flaked fine, cream enough to moisten it, 1 tablespoon of butter, and pepper and salt to taste. Make a plain omelette and spread in the fish mixture just before folding. — ^Miss F. Farley, Willi- mctte, 111. COOK COUNTY COOK BOOK 43 VARIATION I.— Boil a shad roc 20 minutes in salt water. Chop it fine and add salt to it, a cup of any kind of cold fish broken fine, season with salt and pepper and warm it in a cup of cream sauce. Make a plain omelette with 6 eggs. When ready to fold, spread the prepared fish on it. Roll up, dish, and serve immediately. — Mrs. C. D. Ellis, Park Ridge, 111. FRENCH OMELETTE.— Scour a medium sized omelette pan with salt to make sure it is smooth. Put 3 teaspoons butter in and stand where the butter will soften but not melt. Break 3 eggs into a bowl, and beat them with a fork just enough to mix them without making them foamy, then stir in 3 tablespoons hot water. Stand the platter where it will heat, and have the salt and pepper shakers and a broad-blade, flexible knife at hand. Move ♦the omelette pan toward the fire, and melt the butter enough to let it run over the bottom and' sides. Pour in 3 eggs and stand where the mixture will cook very slowly. When it begins to set at the bottom, run the knife under from each side and let the tap liquid part run under. Continue this until no more will run un- der, then dust with salt and pepper, roll it up and turn out on the hot platter, and serve at once. The secret of success here is slow cooking, so that the tgg is jellied instead of toughened. It is dif- ficult for most people to handle any more than 3 eggs at a time, so that it is not easy to provide a large family with French Ome- lette. In such case, it is wiser to take the same ingredients, cook in the same way until it begins to set on the bottom, then keep scraping it off the bottom until the whole is thickened, and turn out a dish of scrambled eggs. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. f VARIATION I. — Scald ^ pt. sweet milk and pour over cup grated bread crumbs, then add 1 onion and 3 well beaten eggs, a little salt and pepper; fry in a well buttered pan, and roll. Gar- nish with lettuce or parsley, and serve hot. — Mrs. Geo. F. Brady, Mayfair, 111. HAM OMELETTE.— Make a plain omelette, and when it ber gins to thicken, scatter a cup of finely chopped ham. Fold and serve. The ham may be scattered over the bottom of the pan and heated in the butter before pouring omelette in, if desired. The quantity of ham may be lessened or increased according to thf 44 EGGS size of the omelette and the taste. — Mrs. Emmet Edmonds, Glen- coe, 111. OMELETTE AUX FINES HERBES.— Chop finely, parsley, thyme, summer savoy, chives or any green herbs you fancy. Make 2 tablespoons in all

Cook this with the app: pantry check, scaling, and the assistant.