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The 1918 Fanny Farmer Cookbook
turn on hot plater, and pour around one and one−half cups Thin White Sauce
5
6
9
0
Milk is sometimes used in place of hot water, but hot water makes a more tender omelet. A
few grains baking powder are used by some cooks to hold up an omelet.
To Fold and Turn an Omelet
Hold an omelet pan by handle with the left hand. With a case knife make two one−half inch
incisions opposite each other at right angles to handle. Place knife under the part of omelet
nearest handle, tip pan to nearly a vertical position; by carefully coaxing the omelet with
knife, it
will fold and turn without breaking.
6
1
Omelet with Meat or Vegetables
Mix and cook Plain Omelet. Fold in remnants of finely chopped cooked chicken, veal, or
ham.
Remnants of fish may be flaked and added to White Sauce; or cooked peas, asparagus, or
cauliflower may be added.
6
6
2
3
Oyster Omelet
Mix and cook Plain Omelet. Fold in one pint oysters, parboiled, drained from their liquor, and
cut in halves. Turn on platter, and pour around Thin White Sauce.
Orange Omelet
3
2
eggs
1
teaspoon lemon
juice
tablespoons
powdered sugar
2
oranges
Few grains salt
1
/2 tablespoon
butter
2
1/2 tablespoons orange juice
Follow directions for Plain Omelet. Remove skin from oranges and cut in slices, lengthwise.
Fold
in one−third of the slices of orange, well sprinkled with powdered sugar; put remaining slices
around omelet, and sprinkle with sugar.
Chapter VII − EGGS
126
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