The Hawaiian gazette. [volume] (Honolulu [Oahu, Hawaii]) 1865-1918, 1908-06-30
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Omelets Plain
and Fancy
BY Amelia sulzbaeher.
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possibilities" by the average cook. I'M
usual skill being considered essential
20 their successful preparation. This. |
however, is a mistaken idea, while in
reality there are many dishes-as
salads, cake, puddings, etc, served as
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
te acquired. and once perfect omelet
is achieved. there is no end to the
pretty, toothsome and delicious varie-
ties which naturally and asily follow.
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 we'll to keep
pan for this purpose alone, al f,
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. II sauce is used,
1t must be done, meats and vegetables
must be cooked and seasoned and
|
Small omelets are more easily man
aged than large ones; therefore, If neeo
| ed, 1t is better and more satisfactory
to make several small ones-us.ng 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
omeet. Serve omelets with a spoon
or fork.
PLAIN OAELET.
Separate the yolks from the whites
of three large eggs. Add to the yolks
a fourth of teaspoonful of salt and
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.
CHot 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 moderate
heat, occasionally turning the pan so
it may brown easily and slipping a
knife underneath to keep 1t from
burning in the center. When l.. 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 q
, knife around the edge to loosen 1t, then
under the pert nearest the handle, tip
the pan to nearly 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. garnsh
speedily with parsley and send to the
table at once.
FRENCH OAIELET.
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 wei! blended. no longer.
: Put 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 1t rest on the stove for a lew
seconds to brown slightly underneath
lift to one side, slip a knife underneath
and crefully roll the omelet to the
J 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 a little of the desired
/, article--as parsley or, Handicapped
fine, cut into tiny cubes or mixed with
sauce and sprinkled over the surface
of the omelet before it is folded. all
though sometimes the filings are added
to the egg mixture before cooking.
When the article Is mixed with a
sauce-as green peas, macaroni or
oysters-and poured around the omelet
1t is known as garnish.
PARSLEY OMELET.
This is made by sprinkling little
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 HERBES.
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 OATELET.
This is made either by adding table,
spoonful of grated cheese to the I'M
cooked mixture or ny sprinkling 1t
, over the top before folding.
Ham, chicken. veal or other meats
finely chopped may be used either by
combining with the uncooked mixture
) or by spreading on the omelet before
: folding, in the proportion of table,
, spoonful of meat to an omelet of three
eggs. Serve very hot with or without
a sauce-as cream, mushroom or to-
mato-and garnish with parsley, sliced