Omelet

Ingredients

• a lump of butter
• a little sugar
• a little salt
• some apricot jam

Method

1. 1

   Separate the whites and yolks of eggs.

2. 2

   Beat the yolks with sugar and salt, then beat the whites to snow.

3. 3

   Mix them lightly.

4. 4

   Melt butter in an omelet-pan, pour in the mixture, and when firm enough, turn it over onto a dish.

5. 5

   Bake in an oven until well raised, glaze, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1852. The excerpt below is the record exactly as published.

a lumj) of butter into an omelet-pan on the fire ; when the butter is melted, pom- the omelet into the pan ; and when it is firm enough on one side to hold the liquid part, turn it over on the dish you send up ; then bake it in an oven, or use the Dutch oven. When it is well raised, glaze it, and send it up immediately, for it would soon lower. ]\Iind, it must be covered very close with a largo tire over it, otherwise it will not rise. To this you may give whatever flavour you think proper, but the plainer the better when served very hot and very high ; you may add to it some apricot jam. When you have put the omelets in the pan, and the eggs begin to stiffen, move them a little on one side by giving the pan a jerk, and put the jam in the centre ; turn the omelets into the dish they are to be served on, and put it into the oven. Souffle, Orange-flower.— Dilute a little flour with half cream and half milk ; set this on the fii-e to boil ; when the flour is done, put a little salt, a little sugar

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