Omelet

Ingredients

• your eggs
• salt
• pepper
• a little water
• some small lumps of butter

Method

1. 1

   Beat eggs with seasonings, melt butter in a pan, pour in eggs, shake the pan, place butter on top, fold, and serve hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 50. The excerpt below is the record exactly as published.

omelet. Mince half a pound of lean bacon very fine and fry in either butter or lard ; have the required number of eggs ready beaten and seasoned with salt and pepper, add to the bacon, and when the omelet is cooked, serve with piquante sauce. Coffee blanc-mange. Toast a quarter of a pound of coffee-berries, grind, and put them in a tumblerful of boiling water, leave until the grounds have settled at the bottom of the tumbler, pour the clear coffee into a bowl, and add half a pound of sugar and half an ounce of dissolved gelatine. Pound one pound of sweet almonds in a mortar, add three tumblersful of water, and squeeze the whole through a cloth; pour half of this liquid on to the coffee, and stir the other half into half a pound of sugar and a quarter of an ounce of gelatine, which have been dissolved in a tumblerful of warm water. Place a mould in a pailful of ice and pour in alternate layers of coffee and milk of almonds as they freeze. THE 366 BILLIS OF FARE. 119 APRIL 28. ‘ Potage aux nouilles. German paste soup. Cabillaud à la hollandaise. Cod à la hollandaise. Poulets à la Marengo. Chicken à la Marengo. Pâté froid. Cold pie. Pointes d’asperges au jus. Stewed asparagus heads. Crème au café. Coffee cream. Cold pies and hcw to make them. There are a variety of cold pies, such as veal and ham, chicken, fish, game, or foie gras. Line a mould with short paste and spread a thick layer of either meat, game, or fish forcemeat, fill up the mould with whatever meat or fish you intend using, press it down firmly, sprinkle with salt and pepper, and cover with a thick pie-crust ; make a hole in the centre, put in a small roll of paper to keep it open, and glaze with whipped white and yolk of egg. Bake the pie, and when done, keep until coid. Fill up the hole in the paste with a lump of uncooked flour and water until time to serve. Stewed asparagus heads. Melt some fat of bacon, season with white pepper, a pinch of grated nutmeg, salt, chopped parsley and chervil; add your asparagus heads, moisten with stock, and when cooked, stir in a little beef gravy, and serve, 120 TAE 366 BILLS OF FARE. APRIL 20. Potage printanier. Spring soup. Maquereaux bouillis ou à l’eau de Boiled mackerel. sel. Marinade de cervelles, Calfs brain fritters. Filet de bœuf rôti. Roast fillet of beef. Macaroni à l'italienne. Maccaroni à l'italienne. Crème fouettée de fraises et de Whipped strawberry and:raspberry framboises. cream. Boiled mackerel. Clean out your fish, leave the livers, and cut several slits crossways down the sides, tié up the heads with string, and boil in strong salt and water, seasoned with pepper, parsley, and an onion; when cooked, drain, and serve with either mussel or caper sauce. Whipped strawberry and raspberry cream. Whip two pints of double cream, and put all the froth in a fine hair sieve. (Crush a pound of mixed strawberries and raspberries through a sieve, sweeten the juice with powdered sugar, mix the cream and juice together, whip, and serve. Shrimp sauce. Take equal quantities of butter sauce (see 22nd of January), and white poivrade sauce (see 21st of March), warm in a saucepan with a little shrimp butter, a few drops of essence of anchovy, and some peeled shrimps. Serve very hot. Shrimp butter. Prepare the same as lobster butter (see 1oth of February). THE 366 BILLS OF FARE. 121 a © à | 7 APRIL 30. MENU EN MAIGRE BILL OF FARE FOR FAST DAY. Julienne maigre. Julienne soup for fast day. Barbeau grillé. Broiled barbel. Œufs à la tripe. Eggs à la tripe. Brochets à l'huile, Pike pickled in oil. Navets à la poulette, Turnips with white sauce, Soufflé aux amandes (chaud), Hot almond soufflé, Broiled barbel. Cut some deep slits down the side ofthe barbel, and fill them with fresh butter and salt, broil the fish and serve either with anchovy sauce, or green sauce, flavoured with salt, pepper, essence of anchovy, garlic, and chopped olives. Eggs à la tripe. Warm some slices of onion in fresh butter until quite soft, but do not let them brown, stir in a teaspoonful of flour, salt, pepper, a pinch of grated nutmeg, and the necessary quantity of cream, in which to cook your eggs, reduce until quite thick, warm some sliced hard-boiled eggs in the sauce, and take off the fire before they boil. Turnips stewed in white sauce. Cut up some young turnips into small balls, blanch and boil them in white thickening, moisten with a little stock, boil until the sauce is reduced, sprinkle with powdered sugar, add a little fresh butter, and just before serving thicken with yolks of egg. 122 THE 366 BILLS OF FARE. ———"—"—""— MAY 1. Potage à la purée de pois verts. Purée of green peas. Barbue aux fines herbes. Brill stewed with mixed herbs. Poulets à la diable. Devilled chicken. Cochon de lait rôti. É Roast sucking-pig. Carottes nouvellesà lasauce blanche. Young carrotsstewed in white sauce. Gâteau fourré. Open jam tart. Roast sucking-pig. Scald, scrape, singe, and clean out your sucking-pig ; stuff it with fresh butter seasoned with chopped herbs, salt and pepper ; soak for half an hour in cold water, drain, dry in a cloth, roast it, and baste with olive oil. Hand piquante sauce separately. Another stufing used for roast sucking-pig is to: chop up the liver, with bacon, mushrooms, capers, mixed herbs, salt and pepper, warmed in butter. Hot pies. Line a plain mould with short paste, fill the centre with dry flour, cover with a layer of the same paste; bake, and when done, take off the cover, remove the dry flour, turn out of the mould and fill the case with whatever stewed meat or game you have prepared, replace the cover, warm in the oven, and - Serve. Sucking-pig pie. This pie must be served cold. See cold pies (28th of April). THE 366 BILLS OF FARE. 123 RS EE en Ce à — | MAY 2. Potage Faubonne, Faubonne soup. Perche grillée. Broiled perch. Lapin en gibelotte. Stewed eel and rabbit, Rognon de veau rôti. Roast calfs kidney. Petits pois au jus. Stewed green peas. Tartlettes aux fraises, Strawberry tartlets. Stewed eel and rabbit. Cut a rabbit and a small eel into pieces, warm in brown thickening seasoned with young onions and mushrooms ; when a good colour, add a little white wine, double the quantity of stock, salt, pepper, thyme, parsley, and chives ; take out the pieces of eel and the onions, cook the rabbit over à quick fire until the sauce is reduced two-thirds ; add the eel and onions, simmer until done, clear the sauce of all grease, and serve. Some people prefer to use the bottoms of artichokes instead of eel. Garnish with fried sippets of bread, Omelet. Break your eggs into a bowl, add salt, pepper, a little water, and some small lumps of butter

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