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Plain Omelette with Herbs.
Ingredients.
3 Eggs. Pepper and salt. Parsley. Butter.
Method.
1. Break three eggs separately into a cup and pour them into a basin. 2.
Add a small teaspoonful of finely chopped parsley, and a small pinch of pepper and salt.
3. Whisk the mixture for fifteen seconds. 4. Melt three-quarters of an ounce
of butter in a frying- pan without browning. When it is in a state of froth (5) give
the mixture two or three whisks, and pour into the centre of the pan. 6. Stir very
slightly till the mixture begins to thicken. 7. Give the pan an occasional shake to
keep the mixture free, or strike the handle of the pan with the left hand, so as to produce
a gentle vibration. As soon as the mixture is sufficiently firm, fold half the omelette neatly
over into an oval shape. When of a golden colour turn it on to a hot dish, and serve immediately.
PRECAUTIONS.-The frying-pan must not be more than six inches in diameter for three eggs,
the fire not too fierce, and all care must be taken to prevent the mixture burning. If there
is any tendency to burn, a little butter placed under the omelette will generally prevent it.
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