Omelette aux Herbes
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
This variety of Omelette is very frothy and light, suitable for a bed of hot vegetables.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 280. The excerpt below is the record exactly as published.
Omelette aux herbes : Add the asparagus in the same way as the minced mushroom, and serve as hot as possible, for milk is likely to make the Omelette leathery. For small parties, say of four persons, at breakfast or luncheon, a little one-egg Omelette made for each and served not in a dish but on a very hot plate, is often liked. For a Cheese Omelette of three eggs allow two ounces and OMELETTES 4°5 a quarter of Parmesan or any mild dry cheese, grated and finely sifted. Add pepper and a very little salt (for the cheese will not require much salt). Add the cheese to the surface of the Omelette, in the same way as herb flavouring — that is, just as the Omelette is about to roll over — so that the cheese is buried in the Omelette. The cheese should be shaken evenly and quickly over the whole surface of the Omelette. Dust plenty of grated cheese over the Omelette just as it reaches the hot dish. Many people like the addition of vegetables, grated ham or tongue, or minced fish, to an Omelette. But the Omelette in these cases is never so light or so digestible. It is a better plan, when these additions are desired, to cook the Omelette in a different way. This excellent method, which is particularly suit- able for sweet Omelettes, was shown to Wyvern by native cooks in Southern India. For this second variety of Omelette a twelve-inch pan is needed, as it is very frothy, as light as a souffle, and needs plenty of room. The fire under the pan must be steady, but not fierce, or the Omelette will be over-cooked. Break three eggs one after the other, separating the yolks from the whites, and putting the yolks in one basin and the whites in another. Mix the yolks well together with a fork. Whisk the whites to a stiffish froth. Melt an ounce of butter in the Omelette-pan and let it get thoroughly hot over the lamp. Now add the yolks of the eggs to the whipped whites, and add also the chopped herbs and a saltspoonful of salt
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Cook this with the app: pantry check, scaling, and the assistant.