Omelette d la Bernoise

Ingredients

• 6 eggs
• about two ounces of Gruyere cheese
• 1.5 oz. butter
• seasoning

Method

1. 1

   Proceed as above, omitting the bacon and adding the Gruyere cheese.

2. 2

   Fry the shallots in the butter, pour in the mixture with the cheese, and finish cooking in the usual manner.

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.

seasoning. Cut the clove of garlic and wipe the inside of the omelet-pan with the cut side. Melt the butter in this pan, clarify, and when hot pour in the egg mixture. Stir over a brisk fire with a fork until the eggs begin to set, then roll towards the side of the pan opposite the handle, and give it the ^ shape of an oval cushion. Allow it , to take colour (a golden brown). Turn out on an oval dish (hot), and serve. Tarragon and sweet herbs, or the flavour of garlic, may be omitted. A small chopped shallot may be added to the butter and fried a little, if liked. 1885. 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, 1| oz. butter,

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