Eggs: Omelet
Plain Omelet. 4 eggs, 4 tablespoonfuls hot water, 1 tablespoonful butter, Pepper and salt.
Separate the whites from the yolks, beat the yolks with an egg beater till thick, and whip the whites on a platter with a wire whisk until you have a stiff froth. Add the seasonings and hot water. Last of all blend in the beaten whites. Heat an omelet pan and grease with butter, pour in the egg mixture, tip till the eggs set evenly, then set it where it will cook slowly, turning the pan around that it may brown all over.
When puffed and delicately browned on the bottom, take it from the fire and set on the top grate of the oven for a few minutes to cook to the heart. Press it with your finger; if none of the egg mixture clings, it is cooked. Score lightly down the center, and turn out on a hot platter. Omelet Chassi (French recipe).
Make an omelet as described above.
Before folding, spread a cupful of creamed chicken over the top, then double and turn over on a platter.
Put on the top some thick, well-seasoned tomato sauce. Bread Omelet. 6 eggs, 3 tablespoonfuls stale bread crumbs, 1 cupful milk, Pepper and salt, 11 tablespoonfuls butter.
Scald the milk, pour over the crumbs and allow it to soak, beat the whites and yolks separately until very light. Stir the crumb mixture into the yolks, add the seasoning, then cut in with a palette knife the whites beaten to a stiff froth. Pour into a deep buttered baking dish and bake in a hot oven till browned on top.
Oyster Omelet. 12 oysters, 3 tablespoonfuls cream, 3 tablespoonfuls strained oyster liquor, Pepper and salt, 1 tablespoonful butter, 1 tablespoonful flour.
For this dish, prepare the oyster filling before beginning to cook the omelet. Strain the oysters and cut them with a scissors into small pieces.
Make a white sauce from the butter, flour, oyster liquor, cream, and seasonings. When hot and creamy, put in the chopped oysters and cook a few minutes. Set the sauce over EGGS boiling water to keep hot while making the omelet. When ready, pour over the oyster mixture, fold, and serve immediately.
Cheese Omelet.
Over an omelet, when ready to fold, sprinkle grated cheese with a little seasoning. Slip out on a hot platter and sprinkle again with cheese. Set in a hot oven for a few minutes before serving.
Ham Omelet.
Over the top of an omelet, before the egg begins to set, sprinkle 1/24 teacupful minced ham; let it cook for a minute or two longer, then set in the oven as directed, and serve hot.
Bismarck Omelet (German recipe). + pound bacon, 8 eggs.
Fry the bacon cut in dice; beat the eggs with pepper and salt; add to the bacon, and fry all together. Stir until it gets thick, and turn out on a dish.
Parsley Omelet (Scotch recipe). cupful cream, 6 eggs, 1 tablespoonful butter, 1 tablespoonful minced parsley.
Beat the yolks of the eggs with a little cayenne and salt; add a small piece of shallot and parsley shredded fine; mix; whip the whites of the eggs and stir into the omelet, melt the butter in a frying pan, and pour in the eggs. Cook five minutes; serve very hot.
Eggs Fricasseed.
Put a piece of butter in a stewpan with some finely minced parsley and minced onion, 1 teacupful stock and 1 tablespoonful flour. Boil eggs hard, cut in slices, and put them in with a little salt and pepper. Beat up the yolk of an egg in½ cupful cream; add this with the juice of half a lemon. Mix well, make very hot, and serve with sippets of toasted or fried bread.