Omelettes fourrees

Ingredients

• two or three whole eggs
• a spoonful or so of whatever mixture you choose
• g-oz. of butter for each egg
• season this egg yolk to taste with pepper, salt

Method

1. 1

   Prepare a basic omelet and just before folding, add your chosen filling.

2. 2

   Serve immediately.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 19. The excerpt below is the record exactly as published.

two or three whole eggs, according to the size of your omelet, till the whites and yolks are well mixed, but nothing more ; then season this egg yolk to taste with pepper, salt, minced parsley, &c. Now melt some butter in the frying-pan, using -g-oz. of butter for each egg, and when this has ceased to smoko, pour into it the egg mixture ; let it rest quietly on the fire for a minute or so till a thin layer of cooked egg has formed on the bottom of the pan. You can soon see if the egg has properly set by tilting up the pan a little, which will be shown by the puffs of steam that will rise. Now lift the edge of this set part with a broad-bladed knife (a palette knife is best) and allow as much of the uncooked egg to run under as you can, repeating this till no fluid is left and the top of the egg is as much set as for scrambled eggs. Slip the knife right under the omelet and fold over one half on to the other and draw it on to the hot dish ready for it, or, if preferred, lay the dish on the pan, reversing the latter so that the omelet falls gently over into the dish, and serve at once — for an omelet will not wait 1 EGGS. 38 This is the whole mystery of omelet making, and please let no one tempt you to add flour or milk to it. A jiroperly made omelet requires neither, though I admit if there is a chance of its having to wait after it comes to table, a small spoonful of millj is permissible to keep it soft, but in a well regulated dining room an omelet never has to wait ! Two points must be borne in mind ; firstly, an omelet is not a pancake, and therefore should never be turned while cooking ; and, secondly, it should be dished directly the eggs on the top are just set, or it will come to table tough from overcooking, as eggs continue to cook after they leave the, fire. If you keep your omelet on the fire till it is ready to serve, it will be like shoe-leather before it reaches the dining-room. If these directions are carefully followed there will be little or no difficulty in ensuring a nicely cooked omelet, but let me impress upon you that one pan must be kept religiously for this purpose, and, as said above, though kept delicately clean must never be washed ! Of course, if you have it, an omelet-pan is nice, but it is not necessary, for any frying-pan, granted it is flat and not slightly raised in the middle of the bottom as so many are, will do. You must also bear in mind the size of this pan ; a pan Sin. across the bottom is right for an omelet of two eggs or so, up to Sin. for eight or nine eggs, about the largest sized omelet an ordinary cook finds it convenient to make. Having grasped the method it is very easy to vary your omelets. For instance, when beating up your eggs add a small dessert- 40 breakfast and lunch dishes. spoonful of finely minced parsley and chives (or shallot) to the egg mixture, finishing as before, when It IS known as Omelette aux fines herhes, whilst if grated ^eese or ham be added, it becomes either Omelette au Grmjere {or au Parmesan) or au jamhon. If, again a due quantity of fried bacon is cut into small dice and stirred with the omelet mixture, it becomes the well-known Omelette au lard. N.B.-It is in this case often cooked in bacon fat instead of butter. Besides these omelets there are the so-called Omelettes fourrees, or stufted. For these au omelet prepared as above, either with or without the fines herhes, is made, and then just as you are about to double it over a spoonful or so of whatever mixture you choose

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