Omelet with Jelly

Ingredients

• Break three eggs
• a teaspoonful of milk
• a small quantity of lard or oil
• a teaspoonful of currant-jelly

Method

1. 1

   Heat lard or oil in a pan, then remove and wipe dry.

2. 2

   Whisk eggs with milk, pour into the hot pan.

3. 3

   When set, fold the omelet, add jelly, and serve with powdered sugar.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 33. The excerpt below is the record exactly as published.

OMELET WITH JELLY. beat another half-minute. Put a teaspoonful of but- ter in a frying-pan over a quick fire, and when melted, turn the eggs in ; stir with a fork, and see that it does not burn. When becoming hard, — or rather, when the under part is cooked, but the top rather liquid yet, — slide it over the dish, and when about half of it is on the dish, turn the pan upside down so as to fold the omelet over into the form of a semicircle ; then dust it with sugar. Have a red-hot poker, or other piece of iron, with which just touch the omelet in spots, so as to make an ornamental design, burning each place slightly, and serve. The whole process must be completed in about three min- utes : the quicker, the better the omelet. — Pierre Blot. Omelet with Jelly. Put a small quantity of lard or oil into the pan, let it simmer a few minutes, and remove it ; wipe the pan dry with a towel, and put in a little fresh oil in which the omelet may be fried ; care should be taken that the oil does not burn, which would spoil the color of the omelet. Break three eggs separately ; put them into a bowl, and whisk them thoroughly with a fork. The longer they are beaten, the lighter will the omelet be. Beat up a teaspoonful of milk with the eggs, and continue to beat until the last moment before pouring into the pan, which should be over a hot fire. As soon as the omelet sets, re- move the pan from the hottest part of the fire. Slip a knife under it to prevent sticking to the pan. When the centre is almost firm, slant the pan, work the omelet in shape to fold; just before folding add OMELET AU RHUM. 85 a teaspoonful of currant-jelly

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