The New Orleans crescent. [volume] (New Orleans, La.) 1866-1869, 1869-03-07
The Omeie,.

The mind that invented the omelet was capable
Of greater things. Many persons think they have
made and eaten omelets when they have not.
Anything that is made of eggs stirred up and
solidi6ed over the fire is supposed to be an ONE
let but it isn't. have heard of people who put
-four in it. Flour takes fifteen or twenty minutes
TO cook, and sn omelet is made in one and raw
flour is not wholesome or appetiZing.
The true omelet is pile of terror.stricken eggs
and milk ; 1t trembles with every jar and crouches
10 delicious, quivering mass uOon the plate he
who pu's silver knife into 1t will find a porous,
fsky material, almost impalpAble to the touch,
that viii melt as quickly as snow fake in his
mouth. Upon reflection he will be willing to ad-
nit that hens were not made In vain.
To make one IAN omelet, not hen) proceed In
this way Have some fresh eggs, not onlele eggs.
All eggs that will not by any possibility do to boil
are put away in restaurants TO make omelets with.
Break them into china bowl; If they are fresh
the white will be as clear a msiden's eye and
the yok as round as the pupil of il. Add table.
spoonful OF milk for every egg, and whip the
whole as thoroughly as you would for sponge.
cake. The omeet-pan has previously been put on
the fire and made SO hot that butter will melt and
almost brown in it, but not quite. When IN this
condition you are to turn the whipped egg and
milk into the pan and put IL directly over the fire.
Get thin. blsded knife and run it carefully under
the bottom of the egg, SO as TO let that which is
not cooked get below. II the fire is right the
whole mass will puff and swell and cook ia q min.
ute II II is not carefully attended to il will burn
On tne DoJtOln ana burned egg IS most offensive IN
smell and taste. IL is not Necessary TO wait until
the whole mass is solid. for its own heat will cook
1t after it has left the pan, but begin at ono soe
and carefully roll the edge over and over until it
is all rolled up. and then let It stand for moment
10 brown, and turn it out on a hot plate and
serve il. or, what is better, eat it yourself i'm.
mediately.
You must not put 8 grain of salt in il while il is
cooking, or all your hopes and your omelet will
falten down together. If it is properly made it
will be like summer sunset, rich with crimson
and yellow hues, and the SAVIOR will gladden. the
heart.
he common mistake in making omelets is to
merely stir the eggs with fork, TO put no milk
I'D to put salt, flour. and bread. crumbs in to
cook them too slow, and 10 turn them out on cold
plates clammy, skinny, waste of eggs. Thus
made they are as unwhoesome TO eat as they are
repulsve in appearance.
II any one has fancy for mixing finely.minced
ham with the egg.batter they will make ham
omelet; or for surrounding il with stewed kidneys
and smearing little of the sauce thereof about
the egg after II is cooked, they will have kidney
omelet; or by pouring rum over it and setting the
same on fire they will have an onaelet an rt,tl1; or
by sprinklDg granuated sugar over il 1t will be
an omelet sucre; but all these are simply inyen.
lions Of the enemy to see how viely they can
htrest a good thing and not utterly ruin it.