Pour the mixture into a well-greased omelet-pan, and put it into a brisk oven for about three minutes, until of a pale-brown colour.
Turn it on to a hot dish.
Fold it over and serve quickly.
A Savoury Omelet Soufflée.
May be made by omitting the flavouring essence, and substituting pepper and salt for the sugar. The omelet should then be served with a rich gravy poured round it.
Cheese Ramequins.
Make a mixture as directed for Cheese Fondu. Partly fill little ramequin cases with it, and bake in a quick oven for a few minutes.
Batter for Fritters (Kromesky).
- Ingredients—¼ lb. of flour.
- 1 tablespoonful of oiled butter or salad oil.
- 1 gill of tepid water.
- The white of 1 egg, beaten to a stiff froth.
- If for sweet fritters, castor sugar to taste.