TO MAKE A PLAIN SWEET OMELET.
1459. INGREDIENTS.—6 eggs, 4 oz. of butter, 2 oz. of sifted sugar.
Mode.—Break the eggs into a basin, omitting the whites of 3; whisk them well, adding the sugar and 2 oz. of the butter, which should be broken into small pieces, and stir all these ingredients well together. Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it. To brown the top, hold the pan before the fire, or use a salamander, and turn it carefully on to a very hot dish: sprinkle sifted sugar over, and serve.
Time.—From 4 to 6 minutes. Average cost, 10d.
Sufficient for 4 persons. Seasonable at any time.
OMELETTE AUX CONFITURES, or JAM OMELET.
1460. INGREDIENTS.—6 eggs, 4 oz. of butter, 3 tablespoonfuls of apricot, strawberry, or any jam that may be preferred.
Mode.—Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan. When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly. A pretty dish of small omelets may be made by dividing the batter into 3 or 4 portions, and frying them separately; they should then be spread each one with a different kind of preserve, and the omelets rolled over. Always sprinkle sweet omelets with sifted sugar before being sent to table.
Time.—4 to 6 minutes. Average cost, 1s. 2d.
Sufficient for 4 persons. Seasonable at any time.