518. Poached Eggs

Have a broad shallow vessel of boiling water. Break your eggs in a plate, and be careful not to break the yelks. Take the water from the fire, slide the eggs carefully into it one at a time, and then put them over the fire again. Whilst they are boiling throw the water over the yelks with a spoon, and as soon as the whites are thick take them out with an egg slice. Trim them neatly and send them to the table hot.

519. Plain Omelette

Beat four eggs very light. Have ready a pan of hot butter, pour the beaten eggs into it, and fry it till it is of a fine brown on the under side, then lap one half over the other, and serve it hot. Just before you lap it, sprinkle a little salt and pepper over the top.

Chopped parsley or onion may be mixed with the egg before it is fried.

520. Ham Omelette

Whisk four eggs very light, and add to it as much grated ham as will flavor it. Fry it in hot butter till it is brown on the lower side. Sprinkle salt and pepper over it, and fold one half over the other. The salt should not be put in the egg, as it thins it.

Garnish the dish with green parsley.

521. Bread Omelette

One gill of bread crumbs, Eight eggs,

A gill and a half of cream, Pepper and salt to the taste.

Warm the cream and pour it over a gill of baker's bread crumbs; when the bread is perfectly soft mash it well with the cream, and add pepper and salt to the taste. Beat the eggs and stir them into the bread and cream. Have a pan of hot butter, pour the mixture in and fry it. Do not turn it as that will make it heavy. The top may be browned with a salamander, or the pan of the shovel heated very hot and held near it will brown it. It may be folded one half over the other; in that case it need not be browned with a salamander.

522. Tomato Omelette

Six eggs,

A wine-glass of flour,

Four ripe tomatoes,

Pepper and salt to the taste,

Milk sufficient to mix the flour smoothly.

Beat the eggs very light, stir in the mixed milk and flour, peel and chop the tomatoes and add with the pepper and salt. Have a pan with some hot butter, pour in the mixture and fry it. When done it may be lapped half over or not, according to the fancy. Do not turn it.