Evening star., 1946-05-12


TGG time is any time But fresh-lad egg so flavor
full, so delicate. seems especially one with the
spring; it belongs to the omelet
Omelets are Of two kinds the wet type the fluffy
Listen to French cook and she will tell you there IS
only omeet and that is the wet which bears close
resemblance to soft scrambled eggs But American
women take pride in the kind they call puffy cousin
of sorts to the hght-hearted souft1e
Walk into one of New York's smallest restaurants.
it seats but 20 people, elbows just missing elbows
Here are omelets of 100 kinds listed on the menu and
turned out to order by Madame Romano De Lyon
Romano learned about omeets from her French
father Pierre who for IS years operated the Cafe
Restaurant Terminus in the city of Lyon When
Ronlaihe was Is she knew how to make 20 omelets
and ever since she has been improving her skill and
her repertoire But for today it's French omeet PLAIN
Learn this basic procedure and additions are easy
Basic Procedure
SET an eight-inch skillet moderate fame,
place pan two teaspoons of butter to melt in fy
Meanwhile break two eggs into bowl and give them
20 good licks Now thin splash of water about two
tablespoonsful is the proper amount. Never use milk
- Romano says it makes the omelet too heavy.
Next dash of salt, busting of pepper Skillet
off the fame, pour the egg. Place over heat and
turn it to high. Now vigorous pan shaking with the
left hand back and forth exactly if working corn
pepper. this to keep the omelet from sticking Fork
right hand. give the mixture an occasional twirl
When the omelet has set on the bottom and is still
wet IN the middle three last shakes of the pan and
turn to hot plate; fold while turning by dexterous
wrist wagge. The whole procedure mixing and cook
ing will take but three minutes few sprigs of
parsley and the long golden turnover of to the table
Whatever is added in omelet variations. Romano
tosses into the skillet along with the butter.
Perfect H.ffy o-..lst
egg whites u teaspoon salt
egg yolks y teaspoon pepper
Il cup milk tablespoon butter
Break eggs separate whites from yolks Beat whites
until stiff enough to hold shape but not dry Over
beating causes the omeet to fall during cooking Beat
yoIks thick and lemon coored stir in milk, salt and
pepper Add this yok mixture slowly to the whites,
combining the two with spoon, using folding
motion. Don't be too vigorous. Heat heavy frying
pan drop the butter allow to melt. but not brown,
the favor OF the Drowned butter will detract from
the of the egg Tip pan gently from side to side
until it's well creased and the fat bubblng.
Pour in the egg mixture. with second
frying pan, which permits the omelet to rise above the
edge of the first Cook low heat for five minutes
until omeet puffs up. Slowly. gently. lift the edge
to see if the bottom has turned to light amber and
is evenly colored Transfer omelet to moderate
(3OO' to 35O'F) and cook uncovered for 10 minutes
until the tops done. The total cooking time will
vary from IS to 20 minutes, depending on the thick
ness of the omelet
Hold skillet in left hand. with the right make cut
perpendicular to skillet handle. across omeet and
half through its thickness With the spatua loosen
half of omeet, and slide the folded omelet to hot
platter Yield: Portions for two.