Mushroom Omelet

Ingredients

• 2oz. of nice mushrooms
• loz. of butter
• pepper
• salt
• a little minced parsley
• a few drops of lemon juice
• five eggs

Method

1. 1

   Roughly chop the mushrooms and fry them for three or four minutes in butter with pepper, salt, minced parsley, and lemon juice.

2. 2

   As soon as the omelet is ready, introduce the mushroom mixture into it as you fold it.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

mushroom omelet roughly chop 2oz. or.Soz. of nice mushrooms and fry them for three or four minutes in loz. of buttei, with pepper, salt, a little minced parsley, and a few drops of lemon juice, and as soon as the omelet is ready, introduce this mince into it as you fold it. Kidney Omelet.— BUcq three or four sheep’s kidneys rather thinly and sautez them in butter over a sharp fire till cooked ; now pour off the butter, dust a little floui into the pan, together with some minced parsley, chives, and, if liked, mushroom, add a gill of any light stock and a glass of white wine (preferably Chablis or Grave) ; stir it all well over the fire for a minute or two, then fold it in an omelet made with five eggs, and serve. Omelette d VIndienne. — Fry a minced onion till nicely coloured in oil or butter, then stir into the same EGGS. 41 pau a spoonful of curry powder and two spoonfuls of cream or new milk, continue stirring it 'for two minutes longer, then mix it and finish in the usual w^ay. Have ready some roughly chojjped prawns or shrimps heated in a little rather thick curry sauce, and when the omelet is ready to turn over intro- duce the prawn or shrimp sauce ; fold over and serve. Any odds and ends of game, meat, poidtry, fish and oyster, shrimp, or lobster sauce can be used in this way, but remember the sauce in which these scraps are heate 1 should ahvays be well boiled down to thicken it nicely. Of course the sauce used can be varied according to the miuce, and the omelet may be either curried or plain. Few people are aw'^are how good the remains of macaroni cheese, Italian rice, or pilaff are, if moistened with tomato sauce and added to an omelet aux fines herhes. In fact, no better way of using up any kind of scraps has ever been devised. Lastly, there are the cold omelets. almost unknown in this country. For these make an omelet aux fines herhes in the usual way with three or four eggs, but when ready, instead of folding it slip it oft' on to a dish and letj,ve it till cold. Have ready a nice puree of 2oz. each of cooked tongue and chicken and the same quantity of butter, season this lightly with peirper and a very little salt, pounded together till smooth, and sj>read tlris all over the cold omelet, then roll it up like a pancake, ix variante of this is made by using cold game and ham or pate de foie gras, or else there is the Omelette a la Uusse. Make some small omelets in the usual way, only adding a little cayenne or a 42 BREAKFAST AND LUNCH DISHES. droi5 or two oi‘ Tabasco to the mixture, aud finish as in the ]jrevious recij)e. When quite cold, spread them with caviar seasoned with a dust of cayenne aud lemon juice, roll them up, and leave them on ice till wanted. If to be eaten hot, as these some- times are, as soon as the omelet is coloured on oiae side, take the pan from the fire, turn the omelet over, and let it stand for a minute or two off the fire ; now spread it with the caviar as before, roll and serve at once, or, if they have cooled in the process, put them in the oven for a minute or two to Avann, but be careful not to overheat them, or the caviar will be tough and tasteless. One with regard to omelets remains, aud this is the vexed question of gravy. The stuffed omelets are almost always served with a sauce or gravy, but it is a moot point whether ordinary omelets should be thus served, and is a matter for individual decision, only remember that sauce served round an omelet should not be thick — a clear gravy, flavoured to taste, is always best. Abroad a nice demi-glace (a rich, transparent gravy) is generally served, but for omelets a I’lndienne, &c., a thin curry sauce may be used, whilst for kidneys a very thin espagnole, flavoured with Worcester or Harvey sauce, is jueferred. CHAPTER III. FISH. Fish is a great stand-by for breakfast, and can be served in a variety of ways, though the simpler and less higbly-flavoured methods are generally preferred, especially for fresh fish ; very constantly, however, the breakfast fish is prepared from the fish left over from the previous day’s dinner. For these rechaufiies the following recif>es are of general application. Fish a la Creme. — Flake any nice white fish with two silver forks into neat pieces, dusting them as you do so with white pepper, salt, and a few droj)s of lemon juice (this can be done overnight, and in any case should be done whilst the fish is hot, as the skin and bones never come away so neatly if the fish is left till cold) ; have ready for each |lb. of flaked fish half a pint of good melted butter, bechamel, or white sauce, flavouring these with a dash of cayenne and lemon juice and some delicately minced chives or parsley ; heat the fish in this, and when thoroughly hot, dish on a hot dish with a garnish of fried croutons spread with maitre d’hotel or anchovy butter. Or: Prepare the fish and sauce as before, put the fish into a well-buttered pie or other fireproof BREAKFAST AND LUNCH DISHES. clisli, and pour the sauce over it all; dust the surface with browned breadcrumbs, minced parsley, and coralline pepjier, and bake for twenty to thirty minutes in a hot oven. If preferred, small fireproof china cases, or shells, may be used instead of one largo dish, of course b.iking the fish for little more than half the previously^ given time. Any nice fish (save hei-ring or mackerel, which are too rich) may be prepared thus. Any remains of oyster, shrimp, lobster, or other good fish sauce may be used up for this dish. Fish Mould. — Heat 12oz. of any good fish flaked as above in 2oz. of butter, and when hot turn it out and pound it smoothly, then working into it 3oz. of fresh Avhite breadcrumbs, previously steeped in a gill or so of single cream or new milk, till it is all a smooth paste. Season Avith pepper, salt, coralline pepjAer, if liked a very tiny grate of nutmeg or mace, and, lastly, add the Avell-beaten yolks and whites of two eggs ; pour this mixture into a generously buttered basin and bake, boil, or steam for thirty- five to forty minutes. Turn out and serve with anchovy, or any nice fish sauce to taste. This is excellent made with any kind of fish, but especially Avith salmon or lobster. A more delicate dish can be made thus: Remove all skin and bone from the fish (raw whiting is j>articularly delicate for this) and weigh it, then mince and pound it to a smooth paste. Rinse a pan out carefully with cold Avater, then put into it loz. of butter

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