Omelet
From Domestic and economical cookery recipes, 1897
Variations can include ham, mushrooms, tomatoes, chicken, or fish.
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 57. The excerpt below is the record exactly as published.
1 teaspoonful of parsley | A little pepper and salt METHOD. Season the omelet pan, rub it nice and clean with kitchen paper, put in the butter. Beat the eggs lightly in a basin, add the parsley, thyme, and shallot, finely chopped. Add pepper and salt. When the butter bubbles, pour in the egg mixture, stir the butter well with the egg, and as soon as the mixture K 162 commences to set at the bottom tilt the pan, let it lightly brown underneath, tilt the pan the opposite way, to set the other side. When done the omelet will be crescent shaped, and if properly done the mixture in the centre will be thick and creamy, but not raw. Ham, mushrooms, tomatoes, chicken, fish, etc., may be used instead of parsley, thyme, etc., in making savoury omelets. Ham, chicken, and fish should be finely minced, and one tablespoonful of either would be right proportion for two eggs. Mushrooms and tomatoes should be also minced, and previously sauted in a ’ little butter. Same proportion as for ham, etc. No. 393. FISH OMELET. Take the remains of any cold fish, free it from skin and bone, chop it, season with cayenne and salt, warm it in butter, and, when quite hot, put it in just before the omelet is folded. No. 394. VEGETABLE OMELET. Almost any cold vegetables except potatoes, artichokes, cabbages, and turnips may be served in an omelet, but they should be warmed in butter and seasoned with pepper and salt before they are added. No. 395. MUSHROOM OMELET. INGREDIENTS. ed and | 1 oz. butter
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