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No. 4—PEA OMELET.
Quantity for 6 Persons.
- 8 eggs
- 3 tbsps. of cream or milk
- ¼ tsp. of salt
- 1 tsp. of flour
- ½ pt. can of fine peas
- 1 tbsp. of butter
Preparation: The water is drained from the peas. Beat the yolks, cream, flour and salt 3 minutes and stir in the peas and the beaten whites of eggs. Bake as given under No. 1 and serve at once.
No. 5—OMELET WITH PARMESAN CHEESE OR OYSTERS.
Quantity for 6 Persons.
- 10 eggs
- 4 tbsps. of cream or milk
- ¼ tsp. of salt
- 2 tbsps. of Parmesan cheese
- ⅛ lb. of butter
- 1 cup of roast gravy
- 1 pinch of pepper
Preparation: Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in. A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked. Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once. Stewed oysters may be rolled in the omelets.
No. 6—OMELETS WITH MEAT OR CHAMPIGNONS.
Quantity for 6 Persons.
- 8 eggs
- ¼ cup of cream
- 1 tsp. of salt
- 1 pinch of pepper
- ⅛ lb. of fresh butter
- 1 portion of champignon puree or
- 1 portion of veal hash
- 1 tbsp. of Parmesan cheese.
Preparation: Preparation and baking are the same as given under No. 5, Omelet With Cheese. When the omelet is done, cover it well with champignon puree, (see Chapter 11, No. 62,) roll up the omelet, sprinkle it with cheese and serve at once. Remarks: Pour a cup of gravy over the omelet.
No. 7—WHIPPED CREAM OMELET.
Quantity for 6 Persons.
- 6 fresh eggs
- 1 pt. of whipped cream
- ¼ tsp. of salt
- Scant ¼ cup of fresh butter
- ½ cup of flour
Preparation: Yolks of eggs, flour and salt are mixed well with the beaten whites of eggs and the cream. Melt the butter in a broad spider, pour in the omelet batter and bake in medium hot oven 10 minutes until golden yellow.
Remarks: The omelet may be sprinkled with Parmesan cheese.
