Omelet

Ingredients

• two eggs
• half a teaspoonful of water
• a piece of butter
• finely chopped parsley, or made with mushrooms, also finely chopped; or minced kidneys, or tomatoes

Method

1. 1

   Beat eggs with salt, pepper, and water.

2. 2

   Heat butter in a frying pan, pour in eggs, and cook.

3. 3

   Turn over when cooked on one side and serve hot.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 100. The excerpt below is the record exactly as published.

omelet pan, and cook it until it is almost black ; break the eggs into it, season and cook ; then tilt them gently on to a dish, and sprinkle with a few drops of vinegar. Great care must be taken not to break the yolks of the eggs. Another method is to poach the eggs in a dish, as usual, and then cover them with one-quarter of an ounce of prepared black butter and a few 329 THE DUDLEY RECIPES drops of vinegar, which should be added after the butter. POACHED EGGS VIN BLANC TDOACH carefully six to eight eggs in slightly salted water, flavoured with white wine and a few drops of lemon juice. Have ready as many fried croutons as there are poached eggs. Take up the eggs, trim them neatly and place one on each crouton ; then dish up. Have ready a sauce prepared with one gill of reduced white wine, an ounce and a half of meat glaze and one ounce of butter. The butter must be whisked in in very small quantities at a time and must not be allowed to boil. Season with a good pinch of cayenne or red Krona pepper. Mask the eggs with the sauce, which must be thick enough to cover them entirely. Sprinkle a little finely chopped parsley over each egg, and serve quickly and very hot. EGGS WITH BLACK BUTTER "lV/TELT half an ounce of butter in a fireproof dish ; break into it four or five eggs ; place in a hot oven for about five minutes ; then pour over half an ounce of butter, cooked to a light 330 EGG DISHES brown colour, flavoured with a few drops of tarragon or chilli vinegar. Sprinkle with a few dried breadcrumbs, and serve. OAT four lightly poached eggs with Mornay sauce, and sprinkle them well with grated Parmesan and Gruyere cheese mixed with fine raspings ; then transfer them to some croutes of bi'ead fried in lard or dripping. Mask the eggs over with warm butter, and place under a grill to brown, or place them in an open hot oven. IDOACH several very fresh eggs, and put them into cold water to cool. Make a very light mousse of chicken. Butter some tartlet moulds and mask them with the chicken farce. Trim the eggs nicely, and place one in each mould, and poach in a gentle oven for five minutes. Unmould, and place each egg on croutons of fried bread. Place a slice of truffle or of very white mush- POACHED EGGS MORNAY CEUFS SARAH BERNHARDT 331 THE DUDLEY RECIPES room on top of each, and sauce over with a good half-glaze. Serve the eggs placed round a dish with asparagus points or small fresh green peas in the centre. White sauce should be served separately in a boat. EGG AND ASPARAGUS TARTLETS ARNISH the bottoms of some tartlet crusts with small green asparagus cut into pieces and cooked, and six green asparagus heads about one and a half inches in length, arranged in the tartlets in the form of a star. Place a poached egg, well coated with cream sauce, mixed with half its volume of asparagus pur6e, upon each tartlet, and serve very hot. Garnish with fried parsley round the dish. rPlHE secret of success in cooking an omelet is -■*- swiftness. The fire must not be too hot. Beat well with a fork two eggs — or more, ac- cording to number of persons. Add salt and pepper and half a teaspoonful of water. Put a piece of butter into a frying-pan, and let it get 332 OMELET EGG DISHES thoroughtly hot ; then pour in the eggs. After a few seconds, pass a fork under the omelet, and as soon as it is cooked turn over on one side so that the pan is half empty. Turn on to a hot dish in such a manner that the side which was touching the pan will become the upper portion of the omelet. The omelet can be flavoured with finely chopped parsley, or made with mushrooms, also finely chopped ; or minced kidneys, or tomatoes

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