Omelette au Rhum

Ingredients

• O IX eggs
• two ounces of butter
• a small glass of rum
• one tablespoonful of castor sugar
• one tablespoonful of cream
• a pinch of salt

Method

1. 1

   Break eggs into a basin, add salt and sugar, beat with cream and a little rum.

2. 2

   Melt butter in an omelet pan, pour in the egg mixture, stir, cook, roll, and brown to a light color.

3. 3

   Turn onto a dish, dust with sugar, pour rum around, light it, and serve quickly.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 89. The excerpt below is the record exactly as published.

a pinch of salt. A glass of sherry may be added, if liked. Boil up the milk and pour over the breadcrumbs ; add the cinnamon, candied peel (finely chopped or shredded) and a pinch of salt. Work the butter and sugar to a cream ; add the eggs one at a time ; mix in the soaked breadcrumbs and add a little grated nutmeg. Put the mixture in a well-buttered mould ; cover with a buttered paper and steam for about two hours. If wine is used, it should be added last of all. Unmould the pudding on a hot dish, and serve with fruit syrup or custard sauce. This pudding is equally nice served cold. 284 SWEETS AND PUDDINGS RIZ A L’AMERICAINE T30IL a pint of milk, then add three tablespoon- fuls of Patna rice, a vanilla stick and four lumps of sugar ; simmer gently for an hour, stirring occasionally. When cooked sufficiently, add one gill of cream, two ounces of raisins and a few sultanas. Put into small marmite pots, and stand on ice until an hour before serving. Then sprinkle on the top a layer of icing sugar, and gratin with salamander. A teaspoonful of whisky should be added to each marmite when served. CUSTARDS IN CUPS f I IHE yolks of six eggs, four whole eggs, one quart of milk, three ounces of pounded sugar, two tablespoonfuls of brandy and a little grated nutmeg, if liked. Beat the eggs well with an egg-whisk. Boil the milk, and pour it on to them, stirring quickly. Strain into a jug and add the sugar. Put the jug to stand in a saucepan of boiling water, and stir until the custard coats the spoon ; then put it aside to cool, stirring occasionally. When cold, add the brandy, fill the custard cups and grate over a little nutmeg, if liked. 285 THE DUDLEY RECIPES BOILED CUSTARD PUDDING MADE WITH BENGER’S FOOD FOR INVALIDS A BREAKFASTCUPFUL of Benger’s Food (prepared with milk, as directed) cold, two eggs and two teaspoonfuls of castor sugar. Add the sugar and eggs, previously well beaten, to the cold food ; pour it into a small saucepan and place on the fire, stirring carefully until it just comes to the boil. Pour the custard into a small piedish, which has been previously wetted with cold water, and sprinkle a little powdered nutmeg or cinnamon on the top. This is excellent either hot or cold. The ingredients may be baked in a slow oven instead of boiled, if preferred. % CORNFLOUR PUDDING ONE pint of boiling milk and two tablespoonfuls of cornflour. Mix the cornflour smoothly in a basin with a little of the boiling milk. Then pour the rest of the milk, mix and return to stew- pan to boil up again. Add a little sugar and cream. Pour into a deep dish and brown in the oven. 286 SWEETS AND PUDDINGS FAROLA PUDDING FIVE ounces of farola (or tapioca), four ounces of castor sugar, one quart of milk, one stick of vanilla and the yolks of three eggs. Boil the milk and add the vanilla and a pinch of sugar. Stir in the farola (or tapioca) and boil for five minutes. Add some cream to the yolks of the eggs and mix all together and place in buttered piedishes. Then place these dishes in a saute pan containing water, and bake for ten minutes. ORANGE TARTLETS TWO Jaffa or St. Michael or four Tangerine oranges, three ounces of castor sugar, three ounces of butter, the yolks of three eggs and the white of one, half a teaspoonful of vanilla essence and about half a pound of puff paste. Peel the oranges very thinly, without cutting any of the white part ; chop the rind finely. Cream the butter and sugar ; add by degrees the yolks of the eggs ; stir in the vanilla essence, chopped orange rind and two tablespoonfuls of orange juice. Add a pinch of salt to the white of egg ; whisk to a stiff froth and fold into the mixture. Roll out the paste ; line from eight to nine tartlet 287 THE DUDLEY RECIPES moulds ; prick the paste with a fork and three-parts fill them with the mixture. Put them on a baking tin ; bake for fifteen minutes in a moderate oven ; then dust with sugar and finish baking. Turn out ; cool, and dish up on a folded napkin or dish-paper. O IX eggs, two ounces of butter, a small glass of ^ rum, one tablespoonful of castor sugar, one tablespoonful of cream and a pinch of salt. Break the eggs into a basin ; add the salt and sugar ; beat up well together with the cream and a little rum. Melt the butter in an omelet pan ; when hot, pour in the eggs, etc. Stir, cook, roll and brown the omelet to a light colour ; turn carefully on to a dish ; dust with sugar ; pour the rum round the omelet ; light it, and serve quickly. NE ounce of butter, one ounce of flour, one gill of Plasmon stock, three eggs, half a lemon and half an ounce of castor sugar. Melt the butter in a saucepan ; stir in the flour, then add the plasmon stock, the sugar and the 288 OMELETTE AU RHUM

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