Tuesday, February 16, 2010

French Omelettes

From "Easy French Cookery", 1910.

It is not often that one makes a complete success of the first omelet, but the young housewife who essays this delicate form of cookery must not be discouraged. Even if the first omelet is a comparative failure, it is almost certain that, with patient attention to the following instructions, the fifth or sixth attempt will be a decided success.

Butter a frying pan, beat the eggs (seasoned with salt and pepper) and pour into the frying-pan, stir briskly with a fork, and as soon as the eggs begin to set, tilt the pan on one side, and work the eggs together with the fork, till the omelet assumes an oblong shape and is evenly united.

Now drop the omelet on to a dish by placing the dish on the uneven part of the eggs and turning the pan on to the dish, thus getting the smooth side uppermost; trim the edges and serve.

(Omelette aux Fines Herbes)

When beating the eggs, mix a little parsley, or spice, or dried herbs, as may be desired, and cook in the same manner as above.

(Omelette aux Champignons)

Finely slice a few fresh mushrooms and cook in a frying-pan with a little butter. Make a plain omelet, and mix the mushrooms just before the eggs commence to set.

(Omelette aux Tomates)

Skin two or three tomatoes after placing in boiling water for a few minutes, cut into eighths, remove the seeds, and mix with the eggs.

Make a slit in the centre of the omelet and pour a thickened tomato sauce into it.

(Omelette aux Truffes)

Either fresh or bottled truffles may be used, fresh, of course, being preferable. Skin and mince one or two small truffles and put into a frying-pan with a little butter, salt and pepper ; cook for about five minutes.

Beat eggs as for plain omelet, add truffles, make omelet, and serve very hot.

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