In making omelets it is absolutely essential to have a clean frying-pan. As a rule it is safest to keep a frying-pan especially for omelets. It is impossible to make a nice-looking omelet in a frying-pan that has been in the least burnt, or, as a rule, that has been used for general purposes. Eggs may be fried in an omelet-pan, or pancake, but no meat should ever be cooked in it.

Chop up very fine a piece of onion as big as the top of the thumb, some parsley - a teaspoonful when chopped - and chop with the parsley a pinch of mixed sweet herbs (see Herbs) - as much as can be taken up with the finger and thumb. Break three eggs into a basin, and beat them up (No. 15) till they froth; add a saltspoonful of salt, and half a one of pepper, and the chopped onion and parsley, etc. Melt two ounces of butter in an omelet-pan (a clean frying-pan that has never cooked meat), and when it froths in the pan pour in the beaten eggs, etc., and stir quickly, scraping the bottom of the frying-pan with a spoon to prevent the mixture sticking and burning. As soon as this mixture begins to set, scrape it up into rather less than half of the omelet-pan, so as to make it a semicircle in shape; slacken the heat, and as soon as the mixture ceases to run, take the omelet-pan off the fire, and hold it in front of the fire, slanting the omelet-pan as much as possible consistent with not dropping the omelet. This will make the omelet lighter. The moment the top of the omelet show symptoms of changing colour, i.e., of getting brown, place it on a dish, moving it with a slice similar to one used for fried eggs. Some rich brown gravy may be poured round the base, or the omelet can be served without. Some cooks add a tablespoonful of milk to the eggs.

Omelet Souffle

An omelet souffle should be served in the same dish in which it is baked, and should be sent to table with the greatest expedition after it is taken out of the oven, as it falls and grows heavy very quickly, Break half a dozen fresh eggs into separate bowls, separating the yolks from the whites. Whisk four of the yolks, and mix with them a teaspoonful of dry flour, three table-spoonfuls of finely-powdered sugar, a small pinch of salt, and any flavouring that may be preferred, such as grated nutmeg, lemon or orange rind, vanilla, etc. Butter the souffle-pan, to keep the omelet from sticking to it, whisk the whites of the six eggs to a firm froth, mix them lightly with the yolks, pour the mixture into the pan, and bake in a quick oven. When it is well risen and brightly browned on the top, the omelet is done enough. Sift a little sugar over it very expeditiously, and serve. Some cooks put a hot flannel round the pan to prevent its cooling on the way to the dining-room. Time to bake, a quarter of an hour. Probable cost, 8d. Sufficient for two or three persons.

Omelet, With Ham Or Bacon. Omelet, With Kidney. Omelet, With Oysters

Whenever an omelet has any meat served with it - such as kidneys, ham, bacon, oysters - let the omelet set in the frying-pan round; that is, do not scrape it up into one side of the omelet-pan. When the omelet has nearly set, place a large gravyspoonful of stewed kidneys cut up small (see Kidneys), or a few slices of grilled ham or bacon (see Bacon, Grilled), or a gravy spoonful of scalloped oysters (see Oysters, Scalloped) - whichever is used - on one half of the omelet in the pan; lift the other half with a slice and cover over. This must be clone just before it quite sets - when about a table-spoonful still runs. Take the omelet-pan off the lire, and with a spoon scrape what little is still unset round to the edges where the two flaps meet over the meat. Hold in front of the fire as before.

Sweet Omelet

Proceed exactly as in making a savoury omelet, only add a dessertspoonful of powdered sugar instead of the onion, herbs, pepper and salt. A pinch of salt should be beaten up with the eggs, with the sugar. When the omelet is finished shake some powdered sugar over it. A sweet omelet is much improved by a salt spoonful of Essence of Vanilla being added to the beaten eggs.

Omelet With Kirsch

Make a sweet omelet, and heat a tablespoonful of kirsch, by holding a light under the spoon, As soon as the spirit catches fire pour it round the omelet, and serve flaming.

Omelet With Pink Noyeau

Take a tablespoonful of brandy, and add to it five or six drops of essence of almonds, and a few drops of cochineal to make it pink. Light this like the kirsch, and pour it round a sweet omelet, and serve flaming. Hum is also very good burnt with omelets.

Omelet With Jam

Make a sweet omelet, only let it set round like a savoury one in which meat is about to be added, place a large tablespoonful of jam on one side, fold the omelet over, and finish as directed above. Sift some powdered sugar over the top. Apricot jam is the best. Strawberry or raspberry jam are almost equally good, and a very nice sweet omelet is made with a tablespoonful of marmalade added instead of jam.

OMELET-PAX.