Home › O › Omelette, Plain Sweet

Omelette, Plain Sweet

INGRE- DIENTS for dish for 4 or 5 persons.-6 eggs, 3 oz. of butter, 2 oz. of sifted sugar. AVER- AGE COST, 10d.

Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the OMELETTE, THE CURE'S. sugar and 1 oz. of butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelette over, to make it an oval shape, and finish cooking it. To brown the top, hold the pan before the fire or use a salamander, and turn it carefully on to a very hot dish sprinkle sifted sugar over, and serve.

TIME.From 4 to 6 minutes.

SEASONABLE at any time.

Omelette, The Cure's, or Omelette au Thon. INGREDIENTS. Take for 6 persons the roes of 2 carp*; bleach them by putting them for 5 minutes in boiling water slightly salted, a piece of fresh tunny the size of a hen's egg, to which add a small shalot already chopped.

Mash up together the roe and the tunny, so as to mix them well, and throw the whole into a saucepan with a sufficient quantity of very good butter; whip it up until the butter is melted. This constitutes the specialty of the omelette. Take a second piece of butter, à discrétion, mix it with parsley and herbs, place it in a long-shaped dish destined to receive the omelette; squeeze the juice of a lemon over it, and place it on hot embers. Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together; then make your omelette in the usual manner, endeavouring to turn it out long, thick and soft. Spread it carefully on the dish prepared for it, and serve at once. This dish ought to be reserved for recherché déjeûners, or for assemblies where amateurs meet who know how to eat well; washed down with a good old wine, it will work wonders.

Note. The roe and the tunny must be beaten up (sauté) without allowing them to boil, to prevent their hardening, which would prevent them mixing well with the eggs. Your dish should be hollowed towards the centre to allow the gravy to concentrate, that it may be helped with a spoon. The dish ought to be slightly heated, otherwise the cold china will extract all the heat from the omelette. * An American writer says he has followed this recipe, substituting pike, shad, &c., in the place of carp, and can recommend all these also, ONION SAUCE.