(3068). Omelet Stuffed With Strawberries (Omelette Fourree Aux Fraises)

Pick about forty large, ripe and very fresh strawberries; select twenty of the finest ones and cut them in four, then place them in a bowl with sugar, a piece of orange peel and two spoonfuls of rum; keep them in a cool place. Press the remainder of the strawberries through a fine sieve and put the pulp into a bowl to sweeten and also lay on ice. Break seven or eight eggs in a vessel mix in two soup spoonfuls of sugar, two soup spoonfuls of good cream, a few small bits of butter and a grain of salt; beat up well. Heat some fresh butter in a pan, pour in the beaten eggs and stir with a fork until they thicken: when the omelet detaches from the pan bring it forward and fill it with the cut-up strawberries without any of the liquid and turn it over with one stroke on a long dish. Give it a pretty shape, besprinkle with powdered vanilla sugar (No. 3165), glaze with a red hot iron three-sixteenths of an inch in diameter and surround with the puree, into which should be incorporated the liquid from the quartered strawberries.

Fig. 677.

(3069). Omelet With Fruits, Meringued (Omelette Aux Fruits Meringuee)

Prepare an omelet with ten beaten eggs, a grain of salt, powdered sugar, butter and raw cream, the same as for frangipane omelet (No. 3058). With this preparation and some clarified butter cook a dozen omelets in a small frying pan and when done spread them at once on a baking sheet; brush the surfaces on one side only with apricot marmalade ( No. 3675), bestrew with a line salpicon of assorted candied fruits and roll up the omelets, cut off the ends and divide each one in two; spread them over with more marmalade and dress in a pyramid on a dish; scatter over more of the same salpicon, then cover the entire pyramid with meringue prepared as for snow eggs (No. 3163); smooth this neatly and decorate it through a cornet; dredge over powdered sugar and poach the whole in a slack oven, setting the dish on top of a thick baking tin.

(3070). Omelet With Puree Of Spinach - Sweet (Omelette Sucree A La Puree D'Epinards)

Blanch quickly in salt water in a Copper basin a few handfuls of new spinach, having it very clean, tender and fresh - this is most important. When well drained and squeezed chop or pound and press it through a sieve. Cook some butter to hazel-nut (No. 567) in a saucepan, mix in with it three or four spoonfuls of the spinach and fry until the moisture is thoroughly evaporated, then add a handful of powdered lady fingers, a little sugar and a few spoonfuls of raw cream. Cook the whole from four to live minutes, remove and put in a bit of lemon peel and a piece of butter. Prepare a sweet omelet with seven or eight beaten eggs, and as soon as it thickens bring it to the front of the pan and fill it with the puree; fold over and invert it on a small, long dish; shape it prettily with the two ends finished in a point; bestrew with powdered sugar and glaze under a salamander (Fig. 123) or with an iron three-sixteenths of an inch in diameter heated red hot in the fire.

(3071). Omelet With Russet Apples (Omelette Aux Pommes De Reinette)

Cut three russet apples into quarters; peel, mince coarsely and put into a pan with six table-spoonfuls of melted butter; heat well without letting them dissolve. Dilute two tablespoonfuls of flour with two whole eggs and eight tablespoonfuls of raw cream; add to this two spoonfuls of powdered sugar and a grain of salt; pour the preparation over the apples, spreading them on the entire surface of the pan, then as soon as it begins to thicken prick it with a fork to dry the top. Dredge some brown sugar over the omelet and laying an inverted plate over hold it down with the right hand and turn the pan quickly so as to receive the omelet on the plate. Melt more butter in the pan and slipping the omelet into it, heat it well, rolling the pan backward and forward to glaze the sugar without allowing the omelet to adhere, then sprinkle some more of the same sugar over the top and turn it again on the plate; slip it on a dish and serve.