Omelet With Mushrooms And Bacon Omelette Aux Champignons Et Lard

Prepare an 'Omelet a la Francaise' (vol i.), and cook in a steel omelet pan. When partly done spread a layer of the bacon ragout as below over the inside, and then turn over and place on a hot dish, and surround with brown Mushroom sauce (see recipe). Serve for breakfast, luncheon, or dinner while quite hot.

Bacon Ragout For Omelet

Take a quarter-pound of fat and lean raw bacon, cut it up into little dice shapes, and saute over a quick fire till cooked; then drain from the fat. Also take six good-sized, cleansed, fresh mushrooms, cut in a similar way, put into a stew-pan with one ounce of butter, a dust of Marshall's Coralline Pepper, a dust of salt, one very finely chopped eschalot; cook on the side of the stove for about ten minutes, then add the bacon, that has been sprinkled over with a little sifted fine flour, bring to the boil, and add a little finely-chopped raw green parsley, and use.

Omelet With Marrow Omelette A La Moelle

Take the ingredients and prepare the 'Omelet with Fine Herbs' (vol. i.) and cook in a steel omelet pan, and when about to turn into shape place some marrow, as below, inside with a few sliced truffles or button mushrooms; turn on to a hot dish, and serve with a good Espagnol sauce (vol. i.) round the dish, and place at each corner of the dish some bunches of small crisply-fried croutons of bread that are cooked a very pale golden colour. Serve for luncheon or second course.

Marrow For Omelet

Take a nice fresh beef marrow bone, split it, remove the marrow and blanch it (see recipe), cut it up into nice slices about a quarter of an inch thick, put a quarter-pint of Espagnol sauce into a stewpan, and when boiling drop in the marrow and the truffle, and then use.

Omelet With Tomato Butter Omelette Au Beurre De Tomates

Break into a basin four whole eggs, add three tablespoonfuls of new milk, one ounce of butter, half a'saltspoonful of salt, a pinch of white pepper, a dust of castor sugar and a tiny dust of coralline pepper, half a small finely-chopped eschalot that has been pressed in a cloth, a tea-spoonful of finely-chopped parsley, similarly pressed, and a small pinch of thyme and bay leaf; mix all these together with a fork. Then put one and a half ounces of butter into an omelet pan, and when it is quite hot pour in the mixture, lightly move it about with a wooden spoon, and when the mixture thickens roll it over with a palette knife into the shape of a half-moon, and turn it on to a warm dish. Serve with Tomato butter (vol. i.) round the base.

Omelet With Parmesan Omelette Au Parmesan

Take four whole raw eggs in a basin, two tablespoonfuls of new milk, one ounce of butter, a dust of Marshall's Coralline Pepper, a little salt, and one and a half ounces of grated Parmesan cheese; mix together, and then fry in the usual way in a steel omelet pan, and pour round it some Cheese Cream sauce (see recipe), and brown on the top with a red-hot salamander. This is excellent for luncheon or for a second-course dish, and must be served while quite hot.