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Omelets

A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).

A historical recipe

Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Digitised by Project Gutenberg, eBook #34837 (https://www.gutenberg.org/ebooks/34837). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Cheese Omelet.--Grate some rich cheese, and mix it gradually with your eggs while beating them.
  2. Season with salt and pepper.
  3. Melt some butter in a frying-pan.
  4. Put in your omelet, and fry it first on one side, and then on the other.
  5. When you dish it up, fold it over in half.
  6. Bread Omelet.--Put two handfuls or more of bread crumbs into half a pint of cream, with a grated nutmeg and a little salt.
  7. When the bread has absorbed all the cream, stir it into the eggs as you beat them for the omelet.
  8. Fry it in butter, and when dished, fold one half over the other.
  9. Lobster Omelet.--Beat in a mortar the flesh of a boiled lobster, adding, at times, a little butter;
  10. and season it with pepper and salt.
  11. Stir it gradually into the eggs while beating them.
  12. Fry it in butter.
  13. Onion Omelet.--Boil some onions;
  14. mince them fine, and moisten them with milk.
  15. Stir them into the eggs as you beat them.
  16. Ham Omelet.--Is made with grated cold ham, stirred into the eggs while beating.
  17. Omelets may be seasoned in the same manner with parsley, chopped sweet-herbs, or mushrooms.
  18. Also with minced oysters.