Omelette a la Charentiere

Ingredients

• 6 eggs
• a tablespoonful of milk or cream
• two or three ounces of lean bacon
• the necessary seasoning (pepper, salt, and nutmeg)

Method

1. 1

   Beat up six eggs in a basin, add the necessary seasoning, a tablespoonful of milk or cream, and a heaped-up teaspoonful of French mustard.

2. 2

   Cut the bacon into small dice, and fry in an omelet-pan with an ounce of butter for a few minutes.

3. 3

   Add two finely minced shallots and fry likewise, but do not allow them to get quite brown.

4. 4

   Pour in the egg mixture, and stir over a brisk fire till it commences to set, then shape quickly into the form of an oval cushion, allow it to take colour, and turn out on a hot dish.

Nutrition per serving

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 509. The excerpt below is the record exactly as published.

Omelette a la Charentiere. — Beat up six eggs in a basin, add the necessary seasoning (pepper, salt, and nutmeg), a table- spoonful of milk or cream, and a heaped-up teaspoonful of French mustard. Cut two or three ounces of lean bacon into small dice, and fry in an omelet-pan an ounce of butter for a few minutes. Add two finely minced shallots and fry likewise, but do not allow them to get quite brown. Pour in the egg-mixture, and stir over a brisk fire till it commences to set, then shape quickly into the form of an oval cushion, allow it to take colour, and turn out on a hot dish. 1886. Omelette d la Bernoise. — Proceed as above, omitting the bacon and adding about two ounces of Gruyere cheese, cut into small dice. Fry the shallots in an ounce and a half of butter, .pour in the mixture with the cheese, and finish cooking in the usual manner. 590 THE NEW CENTURY COOKERY BOOK 1887. Omelette a la Raphael. — Make a savoury omelet with six eggs, and place in the centre a fine stew of fillet of beef (goulash de bceuf) and truffles, fold the omelet. When browned slightly, turn on to a hot dish, and pour some demi-glace sauce round the base of the dish. Serve quickly. 1888. Omelette aux JPoireaux ( Leek Omelet).— 6 eggs

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