Omelet Confection

Ingredients

• 3 eggs
• pinch of salt
• two tablespoons of powdered sugar
• one-fourth cup of rum

Method

1. 1

   Prepare same as plain omelet, using powdered sugar instead of salt.

2. 2

   Spread with warmed jelly before folding.

3. 3

   Sprinkle with powdered sugar and pour on rum, light it, and serve.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 94. The excerpt below is the record exactly as published.

3 eggs. 3 tablespoons water. 3 pinches salt. 1 tablespoon butter. Separate eggs, putting yolks in bowl and whites on platter. Add one pinch of the salt to the whites and two to the yolks. (A pinch of salt is what you take up between the thumb and forefinger.) Beat whites until stiff and dry, and yolks until lemon color. Add water to yolks, and beat it well in. Add whites, cutting and folding until well mixed with yolks. Have EGGS. 207 omelet-pan hot and butter well sides and bottom. Turn in the mixture and spread evenl}^, and place on range where it will cook slowly. Shake and turn the pan that the omelet may brown evenly. When w^ell puffed and browned on bottom, you can slip in the oven to cook the top. Fold and turn on a hot platter, and serve Avith broiled ham or bacon for a garnish, or with any kind of sauce you may think best. In serving with the bacon or ham, they are placed round the front of the omelet, and bunch of parsley or cress at back for a garnish. Omelet a la Creole. Make a plain omelet and fold in tomatoes cut into cubes, seasoned and drained until they are quite dry, using a cupful to an omelet, and garnish with sauted slices of tomato, with a little sugar sprinkled on them. Omelet a la Spanish. Prepare a plain omelet and serve with Spanish sauce poured around it after it is folded and turned onto hot platter Spanish Sauce. Cook two tablespoons of butter, one onion and one sweet Spanish pepper cut fine until onion is a golden brown, then add two tablespoons of flour, one cup of unstrained tomatoes, and one-half cup of mushrooms cut fine. Season with salt, pepper, a little sugar and cayenne, and one tablespoon of capers. Cook until quite thick. The best way is to prepare the sauce before the omelet in order to serve the omelet quickly. "Remember the guest must always wait on the omelet, omelet never on the guest." 208 SCIENTIFIC COOKING. Cheese Omelet. Prepare a plain omelet, and before folding sprinkle with one cup of grated cream or Parmesan cheese. Fold and serve quickly. Omelet with Meats or Vegetables. Prepare and cook plain omelet, and use any cold meat or fowl you may have on hand, or you can use pieces of asparagus, cauliflower, or cup of peas, that are cooked and left over. Also flaked fish mixed with a little cream and seasoned nicely, only using very thick cream or a little white sauce. Nut Omelet, Caramel Sauce. 3 eggs, iDeaten separately. Pinch of salt 3 tablespoons caramel. Vanilla to flavor. Prepare same as plain omelet, using the caramel instead of the water to dilute the eggs. Put butter size of a walnut into hot omelet-pan, and cover bottom of pan with blanched and shredded almonds. Turn in mixture, cook, turn and fold. Serve with caramel sauce. Caramel Sauce. Pour cup of sugar into frying-pan and place on hot part of range. Stir and cook until melted to a light brown syrup. Add quickly three-fourths of a cup of hot water, and simmer for eight or ten minutes. Omelet Confection. Prepare same as plain omelet, only using a pinch of salt, and two tablespoons of powdered sugar. Spread with jelly made soft by warming just before you fold. After it is turned on the omelet plate, sprinkle with powdered sugar and pour on one-fourth cup of rum

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