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Omelets

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

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 A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). 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. The procedure for omelets is at once very simple and very difficult, for tastes differ considerably in respect of their preparation.
  2. Some like them well done, others insist upon their being just done, while there are yet others who only enjoy them when they are almost liquid.
  3. Nevertheless, the following conditions apply to all—namely, that there should be homogeneity of the egg-molecules;
  4. that the whole mass should be smooth and soft;
  5. and that it should be borne in mind that an omelet is in reality scrambled eggs enclosed in a coat composed of coagulated egg.
  6. I take as my standard an omelet consisting of three eggs, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half oz.
  7. of butter for its preparation.
  8. The quantities of garnishing ingredients given below, therefore, are based upon this standard.