Los Angeles herald., 1909-04-17
HINTS FOR COOK
The Nationality Of omeIets


There is a nationality among omelets
as well as among people. This should
be understood before we attempt to
learn the science of omelet making
Some omelets. according to COOK
books, are American, some are French
and some are Spanish, depending ap-
parently upon their firmness, their oil
mess and their pepperiness. But back
of the special characteristics which de-
termine nationality are certain general
qualities which blind all omelets to-
gether into one family and make OF
them one flesh. They all contain eggs,
all have an allowance of one table,
spoonful of liquid. either water or
milk, to each egg, and all are cooked in
butter.
If the liquid used Is water and the
butter is not more than one-fourth of
a. level tablespoonful for each egg,
we have a plain American omelet,
somewhat hard and uncompromising
on the exterior but soft at heart. II
milk is substituted for water and the
amount of butter is doubled. we have
compound more pliable throughout
and conspicuously softer on the out
side: this is French. A highly spiced
sauce of peppers, tomatoes and capers
poured over a French omelet causes IL
to leap the Pyrenees, take out naturali-
cation papers and become Spanish.
Remember the proportions Tor all
omelets are the samoa tablespoonful
of liquid to an egg and from one-fourth
to one-half a tablespoonful of butter.
One-eighth of teaspoonful of salt Is
the allowance per egg.
Ordinary, or American, Omelets are
raised by air beaten into the eggs;
French omelets by air introduced into
them during the cooking. For the for
mer the whites and yolks are beaten
separately and the liquid, which Is hot
water, is added to the yolks. The yolks
and whites are combined by the cutting
and folding process. For French ONE
let's, yolks and whites are beaten to-
gether just enough to mix them. The
liquid used Is milk or cream.
The kitchen equipment should include
pans sacred to the making of omelets.
These should never be washed in soap
and water. If anything sticks to them
it may be removed with salt or with
paper or a dry cloth after use. This is
perfectly safey for they will be steril-
lied by heat before they are used
again.
|, The butter should be heated in the
pan before the egg mixture is added.
For an American omelet the mixture
should not be moved after it has been
spread on the pan; for a French ONE
let that which cooks on the bottom
should Immediately be picked up with
fork in order that successive por-
lions of the uncooked egg may reach
the hot pan, and in order that air may
be introduced.
The more moderate the heat the more
likely is the omelet to be cooked
throughout, as it should be, before the
browning begins The cooking of the
tops of American omelets must, fire.
quently be finished in the oven or by
over them.
Omelets are folded in a line at right
angles to the handle of the pan. This
line should be marked by small cuts
of a knife at its extremities. The pan
is then held nearly upright over a hot
platter, the upper half of the omelet Is
folded over the lower half and the
whole is made to turn a somersault on
to platter. Chopped parsley or ham
or grated cheese may be sprinkled over
the top before the folding. American
omelets may be served with thin white
sauce.
The sauce, or as it is sometimes
called, the savory, which converts
French omelets into Spanish, contains
a fat, tomatoes and spices. The fat
may be butter or it may be bacon or
salt pork cut into small pieces. In this
chopped onions or onions and green
peppers are fried. Tomato is added,
and the mixture is cooked until it is
reduced to small proportions. Capers
are the best fiavoring. but mushrooms
or olives may be used. This sauce may
be made in large quantities and heated
in small amounts as needed.