Omelette

Ingredients

• well-beaten eggs
• a little not exceeding a tablespoonful of water
• some cream or fused butter
• butter or lard
• a small piece of onion

Method

1. 1

   Beat eggs with water, cream, and butter.

2. 2

   Heat butter in a small frying pan, flavor with onion, then pour in the egg mixture.

3. 3

   Fry quickly until the bottom is set, fold the sides, and place in the oven briefly before serving.

Nutrition per serving

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 374. The excerpt below is the record exactly as published.

well-beaten eggs fried gently in butter or lard has received the name of omelette. It is undoubtedly of French origin, and in ancient works is spelled aumelette ; but its etymological derivation is uncertain.* An omelette * VoceOmdellc. Chambers’ ‘ Etym. Diet.’ defines omelette as a pan- cake chiefly of eygs. Its old French form is given as amelelle, which, con- tinues the dictionary, through the form almnctta is traced to alemelle, the old French form of French aliimelle, a thin plate, a corruption (with the 38 594 THE SPIRIT OF COOKERY is a reliable resource in the construction of any impromptu meal. To prepare an omelette remove the strings from the eggs, and add to the latter a little not exceeding a tahle- spoonful of water, some cream or fused butter, and beat the mixture. Keep the omelette thick, and to ensure this use a special ovielette-i>an — that is, a small frying-pan six inches in diameter. Let the hutter or lard be hot, and flavour it by frying in it a small piece of onion

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