Omelet

Ingredients

• five eggs
• an ounce of sweet butter
• three teaspoonfuls of sweet milk
• salt
• pepper
• minced parsley

Method

1. 1

   Beat the eggs lightly in a bowl.

2. 2

   Heat an omelet-pan with butter until hot but not browned.

3. 3

   Pour the eggs into the pan, rinse the bowl with sweet milk, and pour it over the eggs.

4. 4

   Sprinkle in salt, pepper, and minced parsley.

5. 5

   Cook over moderate heat, stirring gently.

6. 6

   When almost done, increase the heat slightly to brown the bottom.

7. 7

   Fold the omelet and turn it onto a heated platter.

As published

This recipe was extracted from Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 53. The excerpt below is the record exactly as published.

OMELET AND DAINTY DISHES. 129 pepper, and put in each duck a piece of butter the size of an egg, and a teaspoonful of red wine. Eoast twenty or twenty-five minutes. By no means allow the birds to be moved while roasting, lest their juices be spilled. When done they will be full of a bright red gravy. Kemove carefully to, and serve on, a hot dish. "'Terrapin gladdens the heart of an epicure, w^hen prepared according to this recipe : Put the terrapins in a pot of boiling water. Let them boil gently two hours, or until you can pick off the skin with ease. Then lift from the water, take off the under shell, pick the skin from the feet, and remove the gall and sand-bag, and, if you choose, the entrails. Pick the meat from the bones. Cut in small pieces. Mash the eggs and livers in the water that runs from the terrapin while picking it up, and mix with the meat. Place in a stew-pan or chafing-dish, season to taste with butter, salt, pepper, and Madeira wine, and stew for a few minutes — just long enouo'h to heat thorouo-hlv. About an ounce of O Of butter and a Avine-glass of wine to a pint of pre- pared meat are the proper proportions.' " "I presume Mrs. Eose's recipes are excellent, as she lived several years on the eastern shore of Maryland, w^here they are famous for serving such epicurean luxuries as canvas-back and terrapin, in the most approved manner. But let us get on 130 COOKING AND CASTLE-BUILDING. with the letter : ^ I hope you will devote a chapter in your book to omelets. Did I ever tell you, it took me seven years to learn how to make an omelet? Now, I don't mean you to understand that I devoted my undivided time and attention to the study of omelets alone, during that period ; but as. occasion offered, during seven years, I tried various and varying recipes from at least a score of cook-books. As directed, I beat the eo-o^s together at one time, and beat them separately at another time. I put cream in some, and in some I minced ham, parsley, or onion. I made omelets as light as a puff and dry as a husk. I produced omelets soft and frothy, as well as omelets flabby and leathery. I concocted omelets that were cer- tainly first cousin to scrambled eggs ; and omelets more nearly related still to baked custard. But the omelet I was striving for, — the omelet I had found in my girlhood days at first-class hotels, and tables where I could not take the cook aside and ask how it was made, — this ideal omelet was not to be evolved from all the materials prescribed by these cook-books. Discouraged and disappointed I rested from my labors ; and Harry and I ate eggs boiled, poached, and scrambled. But at last I obtained the object of my endeavors. One morning I found upon the table of an intimate friend Uby omelet. ^' Did you make this ? " I asked, eagerly. " Tell me exactly how you did it. Begin OMELET AND DAINTY DISHES. 131 at the beginning, and let me know every twist and turn of the process." " Why," she answered, with a complaisant smile, "it's the easiest thing in the Avorld. For my family I take five eggs. I break them into a bowl, and beat them with a sjDoon, lightly, until I can dip up a spoonful. I beat them only enough to break them up, and render them manageable. I have ready a little minced parsley, salt, and pepper. I place my omelet-pan, which is never used for any other purpose, with an ounce of sweet butter in it, on the stove ; and as soon as the Initter is hot, — be careful not to let it brown, — I pour the omelet, rinse the egg from the bowl with three teaspoon- fuls of sweet mi

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