water
1/2 tsp. salt
1/8 tsp. pepper
3 Tb. fat
Beat the eggs, and to them add the water, salt, and pepper. Heat the fat
in an omelet pan or a small frying pan, and when it is hot add the egg
mixture. When the egg on the bottom of the pan has thickened, tip the
pan and draw the thickened portion toward the handle with the end of a
knife, allowing the uncooked egg to run over the pan, and when that has
thickened on the bottom, draw it up as before. Repeat until all of the
egg has been cooked and an oblong-shaped omelet is formed. Place on a
hot platter or plate, garnish with parsley or jelly, and serve.
[Illustration: FIG. 13]
59. PUFF OMELET.--Many housewives consider it to be a very difficult
thing to make a puff omelet successfully; but such need not be the case
if fresh eggs are used and the usual amount of care is taken in its
preparation. The whites of the eggs must not be over-beaten, as too much
beating will cause the loss of air and will not permit the omelet to
become sufficiently light. Another precaution is that the mixture should
not be overcooked, for the application of heat after it has been
sufficiently cooked will cause it to shrink. How a puff omelet made
according to the recipe here given should look, is shown in Fig. 13.
This is a very pleasing dish and never fails to appeal to those persons
who are fond of eggs.
PUFF OMELET
(Sufficient to Serve Six)
2 Tb. bread crumbs
4 Tb. milk
4 eggs
1/2 tsp. salt
1/8 tsp. pepper
3 Tb.
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