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 SOUFFLÉ.
Ingredients.—6 eggs, 5 oz. of pounded sugar, flavouring of vanilla, orange-flower water, or lemon-rind, 3 oz. of butter, 1 dessertspoonful of rice-flour. Mode.—Separate the yolks from the whites of the eggs, add to the former the sugar, the rice-flour, and either of the above flavourings that may be preferred, and stir these ingredients well together. Whip the whites of the eggs, mix them lightly with the batter, and put the butter into a small frying-pan. As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered. Put it in the oven, and bake from 12 to 15 minutes; sprinkle finely-powdered sugar over the soufflé, and serve it immediately. Time.—About 4 minutes in the pan; to bake, from 12 to 15 minutes. Average cost, 1s. Sufficient for 3 or 4 persons. Seasonable at any time.
ONION SAUCE, Brown.
Ingredients.—6 large onions, rather more than ½ pint of good gravy, 2 oz. of butter, salt and pepper to taste. Mode.—Slice and fry the onions of a pale brown in a stewpan, with the above quantity of butter, keeping them well stirred, that they do not get black. When a nice colour, pour over the gravy, and let them simmer gently until tender. Now skim off every particle of fat, add the seasoning, and rub the whole through a tammy or sieve; put it back into the saucepan to warm, and when it boils, serve. Time.—Altogether 1 hour. Seasonable from August to March.
Note.—Where a high flavouring is liked, add 1 tablespoonful of mushroom ketchup, or a small quantity of port wine.
ONION SAUCE, French, or Soubise.
Ingredients.—½ pint of Béchamel, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham. Mode.—Peel the onions and cut them in halves; put them into a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to ½ pint of Béchamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste. Time.—¾ hour to boil the onions. Average cost, 10d. for this quantity. Sufficient for a moderate-sized dish.
ONION SAUCE, White, for Boiled Rabbits, Roast Shoulder of Mutton, &c.
Ingredients.—9 large onions, or 12 middling-sized ones, 1 pint of melted butter made with milk, ½ teaspoonful of salt, or rather more. Mode.—Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for ¼ hour. Then put them into a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for ¼ hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted butter with milk, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious. Time.—From ¾ to 1 hour, to boil the onions. Average cost, 9d. per pint. Sufficient to serve with a roast shoulder of mutton, or boiled rabbit. Seasonable from August to March.