Omelet
It was long supposed that an omelet derived its name somehow from ovum, an egg, and might mean œufs mêlés. That etymology has been given up as impracticable by French scholars. It has been reserved for M. Jérôme de Pichon, in his very able edition of the Ménagier de Paris, to declare that the word takes its rise from lamina, a leaf or thin sheet, whence the Latin diminutive Lamella, in English Lamel. He has not, however, clearly traced out the steps by which we travel from Lamella to Omelette. In the Ménagier de Paris, composed about 1390, the name for an omelet is Alumelle, corrupted into Alumette, which yet again appears as Aumelette. If Alumelle comes from Lamella, whence came the initial A? It is strictly in accordance with French law that Al should contract into Au; but we have first of all to account for the presence of that initial A. The explanation may come hereafter. All we can vouch for now is that 500 years ago the name for an omelet was written Alumelle, Alumette, and Aumelette.
Omelet-plain.-Break six eggs into a bowl, season them Omelet with pepper and salt, and beat them with a fork. Put two ounces of butter into an omelet pan, and as soon as it melts pour in the eggs. Stir them lightly with a fork and keep them from catching the pan. When half-set, toss the omelet, and keep stirring it till it is all set. The finishing operation is performed in one of two ways. Practised hands slant the pan downwards from the handle-taking care, however, that the best of the fire is beneath the upper or handle end: they then roll the omelet downwards till it takes the form of an elongated oval. A more simple plan is merely to fold over the omelet on both sides to the proper elliptical shape. In either case the operation must be performed rapidly.
Omelet with fine-herbs. --Beat the eggs with a tablespoonful of chopped parsley, and if the onion flavour is admired, with a chopped shalot which has been first blanched. Omelet with gravy (Omelette au jus). -The same as the last, with a little gravy served round it.
Omelet with cheese. -Some grated Gruyère added to the beaten eggs instead of the fine-herbs, and afterwards strewed over the omelet in the dish.
Omelet with bacon.-Boil a quarter-pound of bacon for five or six minutes; cut it into small squares; fry them in a little butter, and then add them to the beaten eggs of the first receipt-which, however, should have a diminished allowance of salt.
Omelet with kidneys. - Cut up a couple of kidneys into dice or into thin slices. Put them into the omelet pan with butter and some of the kidney fat. When the butter and the fat are melted, and the pieces of kidney are quite hot, pour in the beaten eggs and proceed as before.
Omelet with asparagus.--Boil the asparagus, take the points and mix them with the beaten eggs.
Omelet Omelet with tomatos. - Take the flesh of the tomatos free from skin and pips, and mix with the beaten eggs.
Sweet Omelet. Beat six eggs and add to them two teaspoonfuls of sugar, together with a few bits of butter. As a rule the eggs for an omelet are not to be too much beaten, but for the sweet omelet they may be beaten even to frothing a little. Then pour them into the omelet pan, and proceed as for the plain omelet; only, on account of the sugar, which might burn, the fire must not be so brisk. When the omelet is dished, it is sprinkled with sugar, and with a red-hot iron skewer it is marked with cross-bars. Omelet with rum. - This is a sweet omelet with a glass of rum whipt into the eggs. It is sprinkled with sugar on the dish, and at the moment of serving it a glass of rum is poured over it and lighted.
Apricot Omelet.-This is the preserve which is the most frequently used with the omelet. Proceed as for the sweet omelet in every respect, only that before folding it up there is to be placed in the centre of it a fitting quantity of apricot jam.
Omelette Soufflée. - Take six eggs and break them, dividing the whites from the yolks. All the whites are to be used, but only half the yolks. Whip the whites to a very firm froth. Then add to them the yolks, shake in the best part of two ounces of sifted sugar, and sprinkle all with orange-flower water. Make a smooth mound with this upon an oval dish. In the centre of it put a knife down, giving it a twist, so as to make a hole for the heat to spread quickly into the middle of the omelet, which may also be rudely ornamented by drawing slant lines with the point of the knife all round its sides. Put it into a brisk oven for seven minutes. It must be served instantly, for the inflation rapidly subsides; but before serving sprinkle it with what is lef of the two ounces of sugar. Onion Any other flavour than the orange-flower water may be selected. Rub a little into the sugar, or mix some essence of lemons with the yolks.