OMELETS AND SOUFFLES

Improved with Lea & Perrins' Sauce

An omelet may be made with or without separating the yolks and whites of the eggs, the one being called a plain—the other a fluffy omelet. A soufflé is a fluffy omelet made with a white sauce foundation and baked in the oven.

Cheese, tomatoes, chopped meats and vegetables are all attractive additions to these dishes, but, no matter what else may be added, Lea & Perrins' Sauce as a seasoning for omelets and soufflés cannot be equalled.

PLAIN OMELET

Improved with Lea & Perrins' Sauce

Beat the eggs without separating and add the water. Add the salt, the butter melted and the Lea & Perrins' Sauce.

Heat a heavy iron frying pan and grease well with oil, bacon fat or shortening. Pour in the egg and lower heat under pan. Tilt pan backward and forward and from side to side, allowing liquid to run under egg as it cooks. When cooked throughout, run spatulate or knife under omelet and roll it into a roll. Turn out on platter and serve with toast or any desired addition.

FLUFFY OMELET

Improved with Lea & Perrins' Sauce

Separate the eggs; add the water, salt and melted butter to the yolks. Also add the Lea & Perrins' Sauce. Beat the whites until light and frothy and carefully fold them into the yolks.

Grease a heavy iron pan with bacon fat and pour in the omelet. Lower heat under pan and let cook slowly until brown on the bottom and almost dry. Place lid over pan and let dry on top, or place in oven for two minutes.

Cut the omelet lightly on the top and fold over without breaking under part. Turn out on platter and serve at once.

TOMATO OMELET

Improved with Lea & Perrins' Sauce

Spread sliced and fried tomatoes in between the omelet before folding and pour the tomato gravy, which cooked out of the tomatoes in frying, over the finished dish.

SPANISH OMELET

Improved with Lea & Perrins' Sauce

Just before folding omelet over, spread with the following mixture and pour what is left, over the whole omelet after it is placed on the platter: 2 finely chopped onions, 1 chopped green pepper, a few cut olives, and, if possible, a few mushrooms. Sauté these ingredients in 2 teaspoonfuls of oil, add 1 cupful of tomato juice and spread in between and pour over omelet.

CORN OMELET

Improved with Lea & Perrins' Sauce

Spread the omelet with cooked corn before folding.

VEGETABLE OMELET

Improved with Lea & Perrins' Sauce

Spread the omelet with any desired combination of, or individually cooked vegetable, as peas, carrots, asparagus, cauliflower, onions. This also helps to use up any vegetables of which too small a quantity has been left to permit using them alone. The vegetable used should be heated in a little butter or cooking oil to which a few drops of Lea & Perrins' Sauce have been added.

CHEESE OMELET

Improved with Lea & Perrins' Sauce

Sprinkle grated cheese over the omelet before and after folding. Or add 1/2 cupful of grated cheese to the omelet in the making.

BACON OMELET

Improved with Lea & Perrins' Sauce

Fry four or five slices of bacon until crisp. Use the bacon drippings in place of the butter in making and frying the omelet. Spread the bacon, cut into small pieces, on the omelet before folding. Garnish the plate with bacon. Serve at once.

HAM OMELET

Improved with Lea & Perrins' Sauce

Chop previously fried ham very fine and reheat in some fat to which Lea & Perrins' Sauce has been added. Spread on omelet.

SARDINE OMELET

Improved with Lea & Perrins' Sauce

Sauté some sardines in a little cooking oil to which Lea & Perrins' Sauce has been added and spread on omelet before folding.

KIDNEY OR CHICKEN LIVER OMELET

Improved with Lea & Perrins' Sauce

Reheat previously cooked chicken livers or kidneys in a little cooking oil to which Lea & Perrins' Sauce has been added and spread on omelet before folding. Pour a little kidney or liver gravy over omelet.

PLAIN SOUFFLÉ

Improved with Lea & Perrins' Sauce

Melt the shortening, stir in the flour until smooth, remove from the fire and slowly stir in the liquid. Add the salt and cook for three or four minutes or until a thick, smooth sauce is made. Beat the yolks of the eggs until creamy and add to the sauce. Remove from the fire and add the stiffly-beaten whites of the eggs. Add the Lea & Perrins' Sauce. Pour into a buttered baking dish, place dish in a pan of hot water and bake in a slow oven for twenty or twenty-five minutes. Serve at once.

The dish in which a soufflé is baked should be broad and wide, rather than high and narrow, to prevent the soufflé from rising too high in the center and then falling. It is a big help to pin a buttered paper band around a soufflé dish before baking, so that it will rise easily without overflowing.

CHEESE SOUFFLÉ

Improved with Lea & Perrins' Sauce

For this, use tomato juice in place of the milk or water in the plain Soufflé recipe and add 1 cupful of grated cheese just before folding in the egg whites. Pour into a buttered baking dish and bake as usual.

MUSHROOM SOUFFLE

Improved with Lea & Perrins' Sauce

Use 1 cupful of mushroom gravy in making the sauce for the Basic Soufflé and add 1 cupful of finely chopped mushrooms before folding in the egg whites.

OLIVE AND PEPPER SOUFFLE

Improved with Lea & Perrins' Sauce

Add 1/4 cupful of finely chopped olives and the same amount of finely chopped peppers to the Plain Soufflé before the egg whites are added. Proceed and bake as before.

CHICKEN SOUFFLE

Improved with Lea & Perrins' Sauce

Increase the amount of liquid in the Plain Soufflé recipe to 1 cupful and add 2 cupfuls of very finely ground chicken meat to sauce before folding in egg whites. Chicken stock may be used as liquid.

OYSTER SOUFFLE

Improved with Lea & Perrins' Sauce

Substitute oyster liquor for water in making the Plain Soufflé recipe and add 1/2 cupful of finely chopped panned oysters to the Soufflé before folding in the egg whites.

HAM SOUFFLE

Improved with Lea & Perrins' Sauce

Increase the liquid used in the Plain Soufflé recipe to 1 cupful and add before folding in the egg white 1 cupful of very finely chopped ham.