The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1908-06-30
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Omelets Plain
and Fancy
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By Amelia sulzbacher.

possibilities" by the average cook, un- |
usual skill being considered essential
to their successful preparation. This, |
however, is a mistaken idea, while in |
reality there are many dishes-as
salads, cake, buildings. ETC., served as
a matter of course in many homes, |
which are much more difficult to make.
With a little practice, perseverance
and one or more failures perhaps. the
art of making an omelet may readily |
be acquired, and once a perfect omelet /
is achieved. there is no end to the |
pretty, toothsome and delicious varie-
ties which naturally and easily follow.
A perfect smooth pan is one of the /
essential necessities, as the least par
ticle of roughness will cause the omelet !
to stick. Therefore it is well to keep
pan for this purpose alone al !,
though and fryingpan may be used. |
To give extra smoothness, scour well |
with dry salt before using.
Have everything ready before COM |
mencing to cook an omelet. Have the
platter heated and the parsley for gar
nishing near at hand. If sauce is used, |
it must be done, meats and vegetables |
must be cooked and seasoned and
fruits sliced and sugared.
Small omelets are more easily man.
aged than large ones; therefore, if neeo
ed, it is better and more satisfactory
to make several small ones-using not
more than three or four eggs for each
one than one large one. The pan used
should not be too large, as thickness is
also an essential requisite in a perfect
omelet Serve omelets with a spoon
or fork.
PLAIN OMELET.
Separate the yolks from the whites
of three large eggs. Add to the yolks
a fourth of a teaspoonful of salt and a
dash of pepper and beat them until
! light-colored and thick, then add three
| tablespoonfuls of hot water and con-
tinue beating until thoroughly mixed
! (Hot water makes a more tender
omelet than cold water or milk. Beat
the whites until stiff and dry, pour
into them gradually the beaten yolks
and gently fold them in. Heat an
/ omelet pan and rub it with butter on
| the bottom and sides. Turn in the
mixture and spread it evenly over the
bottom of the pan. Stand it for about
| two minutes where there is a moderate
heat, occasionally turning the pan so
it may brown easily and slipping a
knife underneath to keep it from
burning in the center. When T.. is
slightly brown underneath, place it on
the center CRATE in the oven to finish
cooking. When a knife thrust into
the center of the omelet comes out
clean, it is safe to remove it from the
oven. Now cut inch-length incisiOns
on the sides opposite each other and
at right angles to the handle, run
knife around the edge to loosen it, then
under the part nearest the handle, tip
the pan to nearly a vertical position
and with careful manipulation the
omelet may be folded over without
breaking. Place a hot dish over the
pan, turn them together so the omelet
will fall in the right place. garnish
speedily with parsley and send to the
| table at once
FRENCH OMELET.
Break three eggs into a bowl, add
three tablespoonfuls of water or milk.
| a forth of a teaspoonful of salt and a
few grains of pepper, then beat with
fork until we'll blended no longer
Put a tablespoonful of butter into a
| frying pan and when hot turn in the
egg mixture. As it cooks lift up the
cooked egg with a fork, letting the
uncooked run under next to the pan
until all is of a creamy consistency.
Then let it rest on the stove for a few
seconds to brown slightly underneath,
| lift to one side, slip knife underneath
and crefully roll the omelet to the
center or fold one-half over the other
Place a hot dish over the pan, invert
them together. garnish the ome,et with
parsley and serve at once.
The numerous fancy omelets are
simply notifications Of plain or French
| omelets obtained by the addition of
either filings, garnishes or BOTH the
additional ingredient then giving to the
omelet its name. According to the
general acceptation of the term, by
filling" we mean little of the desired
ARTICLES parsley or Handicapped
fine, cut into tiny cubes or mixed with
sauce and sprinkled over the surface
of the omelet before it is folded, al
though sometimes the filings are added
to the egg mixture before cooking
When the article is mixed with
SduCc-dS green peas IIdtdIOui VI
oysters-and poured around the omelet
it is known as a garnish.
PARSLEY OMELET
This is made by sprinkling a littla
finely chopped parsley over the top
before serving. If the parsley is mixed
with the body of the omelet before !
cooking it is called Green Omelet.
OMELETTE AUX FINES HERPES. |
This is the high sounding name given !
to the dish it, before cooking, a little |
onion juice, chopped parsley, chives
and other garden herbs are added to !
the egg mixture.
CHEESE OMELET.
This is made either by adding a table, |
spoonful of grated cheese to the I'M
cooked mixture or by sprinkling it |
over the top before folding.
Ham, chicken, veal or other meats |
finely chopped may be used either by |
combining with the uneooked mixture !
or by spreading on the omelet before
folding, in the proportion of a table, I
spoonful of meat to an omelet of three /
eggs. Serve very hot with or without
sauce-as cream, mushroom or to-
mato-and garnish with parsley. sliced
lemon. pickles or shredded celery. In