Omelettes

Ingredients

• a tablespoonful of butter
• a small quantity of lard

Method

1. 1

   Ensure the omelet pan is hot and dry.

2. 2

   Simmer lard, remove, wipe dry, and add butter.

3. 3

   Prepare omelet mixture and cook until set.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 143. The excerpt below is the record exactly as published.

a tablespoonful of butter into a hot frying pan ; tip around so that it will touch all sides of the pan. Having ready half a dozen eggs broken in a dish, salted and peppered, turn them (without beating) into the hot butter ; stir them one way briskly for five or six minutes or until they are mixed. Be careful that they do not get too hard. Turn over toast or dish up without. POACHED OR DROPPED EGGS. Have one quart of boiling water and one tablespoonful of salt in a frying pan. Break the eggs, one by one, into a saucer, and slide care- fully into the salted water. Dash with a spoon a little water over the egg, to keep the top white. The beauty of a poached egg is for the yolk to be seen blushing through the white, which should only be just sufficiently hardened to form a transparent veil for the egg. Cook until the white is firm, and lift out with a griddle cake turner, and place on toasted bread. Serve immediately. A tablespoonful of vinegar put into the water keeps the eggs from spreading. Open gem rings are nice placed in the water and an egg dropped into each ring. PRIED EGGS. Break the eggs, one at a time, into a saucer, and then slide them care- fully off into a frying pan of lard and butter mixed, dipping over the eggs 216 EGGS AND OMELETS. the hot grease in spoonfuls, or turn them over, frying both sides without breaking them. They require about three minutes’ cooking. Eggs can be fried round like balls, by dropping one at a time into a quantity of hot lard, the same as for fried cakes, first stirring the hot lard with a stick until it runs round like a whirlpool ; this will make the eggs look like balls. Take out with a skimmer. Eggs can be poached the same in boiling water. EGGS AXTX FINES HERBES. Roll an ounce of butter in a good teaspoonful of fiour; season with pepper, salt and nutmeg; put it into a coffeecupful of fresh milk, together with two teaspoonfuls of chopped parsley; stir and simmer it for fifteen minutes, add a teacupful of thick cream. Hard-boil five eggs and halve them; arrange them in a dish with the ends upwards, pour the sauce over them, and decorate with little heaps of fried bread crumbs round the margin of the dish. POACHED EGGS A LA CREME. Put a quart of hot water, a tablespoonful of vinegar and a teaspoonful of salt into a frying pan, and break each egg separately into a saucer; slip the egg carefully into the hot water, simmer three or four minutes until the white is set, then with a skimmer lift them out into a hot dish. Empty the pan of its contents, put in half a cup of cream, or rich milk; if milk, a large spoonful of butter; pepper and salt to taste, thicken with a very lit- tle cornstarch; let it boil up once, and turn it over the dish of poached eggs. It can be served on toast or without. It is a better plan to warm the cream and butter in a separate dish, that the eggs may not have to stand. EGGS IN CASES. Make little paper cases of buttered writing paper; put a small piece of butter in each, and a little chopped parsley or onion, pepper and salt. Place the cases upon a gridiron over a moderate fire of bright coals, and when the butter melts, break a fresh egg into each case. Strew in upon them a few seasoned bread crumbs, and when nearly done, glaze the tops with a hot shovel. Serve in the paper cases. MINCED EGGS. Chop up four or five hard-boiled eggs; do not mince them too fine. Put over the fire in a suitable dish a cupful of milk, a tablespoonful of butter, THE FAMOUS EAST ROOM- THE RED ROOM THE BLUE ROOM, ■ - I \ ) < EGGS AND OMELETS. 217 salt and pepper, and some savory chopped small. When this comes to a boil stir into it a tablespoonful of flour, dissolved in a little cold milk. When it cooks thick like cream put in the minced eggs. Stir it gently around and around for a few moments and serve, garnished with sippets of toast. Any particular flavor may be given to this dish, such as that of mushrooms, truffles, catsup, essence of shrimps, etc., or some shred anchovy may be added to the mince MIXED EGGS AND BACON. Take a nice rasher of mild bacon; cut it into squares no larger than dice; fry it quickly until nicely browned, but on no account burn it. Break half a dozen eggs into a basin, strain and season them with pepper, add them to the bacon, stir the whole about and, when sufflciently Arm, turn it out into a dish. Decorate with hot pickles. MIXED EGGS GENERALLY— SAVORY OR SWEET. Much the same method is followed in mixed eggs generally, whatever may be added to them; really it is nothing more than an omelet which is stirred about in the pan while it is being dressed, instead of being allowed to set as a pancake. Chopped tongue, oysters, shrimps, sardines, dried salmon, anchovies, herbs, may be used. COLD EGGS FOR A PICNIC. This novel way of preparing cold egg for the lunch-basket fully repays one for the extra time required. Boil hard several eggs, halve them lengthwise; remove the yolks and chop them flne with cold chicken, lamb, veal or any tender, roasted meat; or with bread soaked in milk and any salad, as parsley, onion, celery, the bread being half of the whole; or with grated cheese, a little olive oil, drawn butter, flavored. Fill the cavity in the egg with either of these mixtures, or any similar preparation. Press the halves together, roll twice in beaten egg and bread crumbs, and dip into boiling lard. When the color rises delicately, drain them and they are ready for use. OMELETS. In making an omelet, care should be taken that the omelet pan is hot and dry. To ensure this, put a small quantity of lard

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