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Page:Mrs Beeton's Book of Household Management.djvu/1096

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1948.—PLAIN OMELET. (See Sweet Omelet.)

By omitting the sugar, and adding salt and pepper to taste, this mixture may form the basis of any omelette of this description; herbs should be beaten in before frying: mushrooms, tomatoes, pimientoes, kidney, fish, etc., should be cooked, divided into small pieces, and folded in the omelette just before it is removed from the pan.

1949.—RUM OMELET. (Fr.Omelette au Rhum.)

Ingredients.—3 eggs, ½ an oz. of butter, 1 tablespoonful of cream, 1 teaspoonful of castor sugar, a pinch of salt, 1 small glass of rum.

Method.—Beat the eggs well, add the cream, sugar, and the salt. Heat the butter in an omelette pan, pour in the eggs, stir until they begin to set, then fold quickly towards the handle of the pan. Cook a little longer to brown the under surface, then turn on to a hot dish, pour the rum round, light it, and serve at once.

Time.—About 10 minutes. Average Cost, 9d. Sufficient for 2 persons.

1950.—SWEET OMELET. (Fr.Omelette Sucrée.)

Ingredients.—4 fresh eggs, 1 tablespoonful of cream or milk, 1 oz. of fresh butter, 1 teaspoonful of castor sugar, a pinch of salt.

Method.—Beat the eggs well, and add the salt, sugar, and cream or milk. Heat the butter in an omelette pan, then pour in the eggs, stir with a spoon or fork until they begin to set, and fold towards the side of the pan in the form of a crescent. Cook for 1 minute longer, then turn on to a hot dish, dredge with castor sugar, and serve as quickly as possible.

Time.—6 or 8 minutes. Average Cost, 8d. Sufficient for 2 or 3 persons.

Note.—Variety may be introduced by adding a little warm jam or fruit-purée; it should be spread lightly in the centre of the omelet just before it is folded over.


1951.—ALMOND FRITTERS. (Fr.Beignets d'Amandes.)

Ingredients.—2 ozs. of ground almonds, ½ oz. cornflour, 2 eggs, 1 oz. of castor sugar, a few drops of vanilla.

Method.—Stir the yolks of the eggs and the sugar together until creamy, then add the almonds, vanilla, cornflour, and the whites of eggs, stiffly whisked. Have ready a pan of hot frying-fat, clarified butter and olive oil, drop in the prepared mixture in teaspoonfuls, and fry until they become a pale brown colour. Drain, and serve as hot as possible.

Time.—To make and cook, about 30 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.