Omelette

 Friar's Omelette

Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar; when cold, add four eggs, well beaten; put it into a baking dish thickly strewed over with crumbs of bread, so as to stick to the bottom and sides; then put in the apple mixture; strew crumbs of bread over the top; when baked, turn it out and grate loaf sugar over it. 


 Ordinary Omelette

Take four eggs, beat the yolks and whites together with a tablespoonful of milk, and a little salt and pepper; put two ounces of butter into a frying-pan to boil, and let it remain until it begins to brown; pour the batter into it, and let it remain quiet for a minute; turn up the edges of the omelette gently from the bottom of the pan with a fork; shake it, to keep it from burning at the bottom, and fry it till of a bright brown. It will not take more than five minutes frying. 


S. S. McClure

Omelette—and Pie

I can give you a tip on how to prepare, in the very best fashion, two articles of food.

The first is omelette: The frying pan should be held at a slant, with the lower part immediately over a moderate heat, and continually the volume of eggs that becomes cooked should be scraped back and the liquid part allowed to flow over the pan thus emptied, and then when the omelette is, I should say, about two-thirds cooked, it should be removed from the fire and dished.

It is impossible to make an omelette of the utmost symmetry and firmness and have it good at the same time. If it is stiff enough to maintain a certain symmetry, then it is too stiff to be good. I have made an omelette in this fashion containing as many as eighteen eggs. I learned how to make omelette from Madame Poulard of Mont St. Michel in Normandy, one of the most famous omelette makers in Europe.

I am also particularly successful in making pies. On one occasion I made pies for one hundred and eighty-five officers on the troop-ship Leviathan. To make pies, one must have the best quality of butter and the best quality of flour. Use a pound of butter to every two pounds of flour. The butter must be rather firm and must be mixed with the flour with your hands. Then when you have a sort of a mass of dough on the table, make a little hollow in the middle, pour in a little cold water, mix it to such a consistency that it can be made into a roll perhaps as thick as your wrist. It will require about two inches to be rolled out thin for the crusts. Dust a little flour in the dish that it is to be baked in and put into the oven at such a temperature as would require one half an hour to bake. There's a considerable secret in the choice of fruits. The top crust should have little apertures in it so as to permit the steam to escape. It is easier to make perfect pies than any other dish.

 Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c.

"There is no difficulty in making good omelettes, pancakes, or fritters; and, as they may be expeditiously prepared and served, they are often a very convenient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked; the lard for frying batter should be extremely pure in flavour, and quite hot when the fritters are dropped in; the batter itself should be smooth as cream, and it should be briskly beaten the instant before it is used. All fried pastes should be perfectly drained from the fat before they are served, and sent to table promptly when they are ready.

Eggs may be dressed in a multiplicity of ways, but are seldom more relished in any form than in a well-made and expeditiously served omelette. This may be plain, or seasoned with minced herbs and a very little shalot, when the last is liked, and is then called Omelettes aux fines herbes ; or it may be mixed with minced ham or grated cheese: in any case it should be light, thick, full-tasted, and fried only on one side ; if turned in the pan, as it frequently is in England, it will at once be flattened and rendered tough. Should the slight rawness, which is sometimes found in the middle of the inside when the omelette is made in the French way, be objected to, a heated shovel, or a salamander, may be held over it for an instant, before it is folded on the dish.

The pan for frying it should be quite small; for if it be composed of four or five eggs only, and then put into a large one, it will necessarily spread over it and be thin, which would render it more like a pancake than an omelette; the only partial remedy for this, when a pan of proper size cannot be had, is to raise the handle of it high, and to keep the opposite side close down to the fire, which will confine the eggs into a smaller space. No gravy should be poured into the dish with it, and, indeed, if properly made, it will require none. Lard is preferable to butter for frying batter, as it renders it lighter; but it must not be used for omelettes. Filled with preserves of any kind, it is called a sweet omelette."