Omelet With. Apricot Jam Omelette Au Confiture D'abricots

Break four eggs into a basin, and beat them up with three table-spoonfuls of milk, an ounce of castor sugar, a few drops of essence of vanilla or other flavouring; put one and a half ounces of fresh butter in an omelet-pan, and when it is hot pour in the omelet mixture, and fry a nice golden colour, keeping the mixture well mixed; then spread on one half of it two tablespoonfuls of apricot jam, turn the other half over the jam with a palette-knife, and turn the omelet on to a hot dish, dust it over with icing sugar, glaze it with a hot salamander, and serve with hot Apricot sauce round, and use for a dinner or luncheon sweet.

Jam Omelet Omelette Au Confiture

Take four large whole raw eggs. break- them in a basin and sweeten with one ounce of castor sugar, add the finely-chopped peel of one lemon, a few drops of vanilla essence, two tablespoonfuls of new milk, and one ounce of butter, broken small; mix up all together with a fork till quite smooth, then put into a steel omelet-pan, and cook as usual, and then mask one half of the inside with any nice jam, and roll up the omelet into a half-moon shape; turn out on a hot dish, then dust over with Marshall's Icing Sugar, and with a red-hot flat skewer mark the omelet in cross-formed bars; pour a little brandy round, if wished, and light it as it goes to table. Use for luncheon or for a dinner sweet.

Strawberry Omelet Omelette Aux Fraises

Take five whole raw eggs and break them in a basin, add two ounces of castor sugar, a teaspoonful of vanilla essence, the very finely-chopped peel of one lemon, a tiny pinch of ground cinnamon, a tablespoonful of Maraschino liqueur or syrup, same of rum, mix up together with a fork till the mixture runs smooth, then put into a steel omelet-pan with one and a half ounces of butter, making the butter hot first, and fry in the usual way; when ready to turn, fill up the inside with a compote of strawberries as below, and then finish off the omelet in the usual manner, turning it out on a hot dish; then dust over with Marshall's Icing Sugar, using a dredger for the purpose, and then mark a cross with a red-hot skewer in three or four places; when going to table pour about a half-gill of rum or brandy on the dish and light it just as it is to be passed on the table, and serve for dinner or luncheon for a hot sweet.

Compote Of Strawberries For Inside Omelet

Take a half-pint of good fresh strawberries, pick off the stalks, and cut the fruit, if large in halves or into three or four pieces; mix with a tablespoonful of some liqueur and a tablespoonful of apricot jam that has been boiled, with a tablespoonful of strawberry pulp and one ounce of icing sugar, then colour with a few drops of carmine, flavour with a few drops of vanilla essence, stir up altogether, and then use. Raspberries and currants are nice used in the same way.

Souffle Omelet A La Francaise Omelette Soufflee A La Francaise

Put seven raw yolks of eggs into a basin, with eight ounces of castor sugar, a pinch of salt, two ounces of powdered ratafias or macaroons (that have been rubbed through a sieve), the finely-chopped peel of two lemons, two tablespoonfuls of orange-flower water, a saltspoonful of vanilla essence, and two ounces of shredded blanched pistachio nuts; work these with a wooden spoon for fifteen minutes, then add ten raw whites of eggs that have been whipped very stiff, with a tiny pinch of salt; the whites must be mixed in very carefully with the least possible working, or they will curdle. Butter a deep dish, place a buttered paper inside it, and then pour in the mixture; dust over with icing sugar, and bake in a hot oven for twenty-five to thirty minutes; then dust over again with icing sugar, and sprinkle over it some blanched and shredded pistachio nuts. Surround the dish with a folded napkin, and serve on a hot dish, on a paper, for dinner or luncheon. The quantities given above are sufficient for ten to twelve people. If a silver dish is used, it must be placed in a deep tin containing boiling water in the oven.