Omelettes
From The cult of the chafing dish, 1904
Requires practice for perfect results.
Presented as published in 1904. 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 The cult of the chafing dish (1904) by Frank Schloesser, page 39. The excerpt below is the record exactly as published.
Omelettes. An omelette should not be too lightly undertaken. There are few things more tricky, more unreliable, more human, in a sense, than an omelette. You may make it a dozen times with perfect success. It will EGGS AND SAVOURIES 143 be light, frothy, ethereal, almost gossamer- like in its impalpable fairyhood. The thirteenth time you proceed on precisely the same lines, use the same material, and in every way follow the same formula, and the result is chaos. If there be a sex in cookery, omelettes must be essentially feminine. This is how to make an omelette. Beat three eggs lightly with two tablespoons of milk, a little salt and pepper. Put one tablespoon of butter
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