Home › Egg Dishes and Omelets › Meat or Fish Omelets

Meat or Fish Omelets

Take any kind of cold meat, fish, game or poultry that is free from skin, sinew and fat; mince it or pound to a paste in a mortar (use one tablespoon of meat to every four eggs); toss it in a buttered frying-pan over a good fire till it . begins to brown. Now, either pour beaten eggs upon it or beat it in with the eggs, or spread it on them after they have begun to set in the pan. Serve hot with or without a sauce and garnish with sprigs of crisp herbs, pickles or lemon slices. In beating the eggs a little milk, gravy, white wine or water may be added with advantage. MUSHROOM OMELET, No. I-Cut into bits one cup of fresh or canned mushrooms. Melt one tablespoon of butter in a stewpan; add the mushrooms, together with one-half cup of cream or milk, one teaspoon of salt and one-half teaspoon of pepper. Dissolve one teaspoon of flour in a little milk and stir it in for thickening if any is needed; boil ten minutes and set aside until a plain omelet is made. When the omelet is ready to fold, first spread over it the mushrooms; serve hot.

MUSHROOM OMELET, No. 2-Ingredients: Nine eggs; threefourths cup of milk, and some salt. Beat yolks and whites separately, then mix them together with the milk and salt. Cook five minutes in an omelet pan in which a few slices of salt pork have been fried; then bake in the oven till done.

Make a sauce of one quart can of tomatoes, one onion, three teaspoonfuls of sugar, pepper and salt to taste, and one can of mushrooms. Strain the tomato, chop the onion and cook the two together, with the sugar, pepper and salt, until the onion is done; add the mushrooms sliced very thin. Pour a part of the mixture on the omelet, fold it over, pour on the remainder of the sauce and serve at once.