PLAIN OMELET
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 3 eggs.
- 3 tablespoonfuls of water.
- 1/4 teaspoonful of salt.
- 1 tablespoonful of butter.
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.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 3 eggs.
- 3 tablespoonfuls of water.
- 1/4 teaspoonful of salt.
- 1 tablespoonful of butter.
FLUFFY OMELET
Improved with Lea & Perrins' Sauce
- 1 tablespoonful of Lea & Perrins' Sauce.
- 4 eggs.
- 6 tablespoonfuls of water.
- 1/2 teaspoonful of salt.
- 1 tablespoonful of butter.
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.
- 1 tablespoonful of Lea & Perrins' Sauce.
- 4 eggs.
- 6 tablespoonfuls of water.
- 1/2 teaspoonful of salt.
- 1 tablespoonful of butter.
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.