(2878). Argentine Omelet (Omelette A L'Argentuie)

Break six fresh eggs in a bowl; season with salt and white pepper; beat with a whip or fork, and strain through a strainer into another vessel; beat again with a few bits of butter laid here and there. Set an omelet pan on a hot fire, and in it have three ounces of very hot butter; skim, then pour in the eggs all at once; stir lightly with a spoon, and when the eggs begin to thicken bring them forward in the pan; fill the center with peeled eggplant cut in quarter-inch squares, fried in butter and thickened with a little half-glaze (No. 400). Close the omelet with a single stroke of the handle, remove the pan from the fire, and with the spoon close it entirely. Put more butter in the pan, and incline it so that it can slip under the omelet, then color it nicely, and turn it over on a dish; garnish around with an Argentine sauce (No. 429).

Fig. 565.

(2879). Bacon Omelet (Omelette An Petit Sale)

For three raw eggs cut one ounce of bacon in quarter-inch thick slices; suppress the rind, and cut into small quarter-inch squares after paring off the smoked parts that cover the bacon: fry these pieces in butter, add the eggs, and finish the same as parsley omelet (No. 2903).

(2880). Beef Palate Or Lamb's Trotters Omelet (Omelette Au Palais De Boeuf Cm Aux Pieds D'Agneau)

Cut some beef palates or boned lamb's trotters in quarter-inch squares, and put them into a bordelaise sauce (No. 436); fill the interior of an omelet with the preparation, pouring the sauce around.

(2881). Bertini Omelet (Omelette A La Bertini)

Prepare and cook an omelet the same as Argentine (No. 2878). Pour into a risot, thickened with parmesan, a little half-glaze (No. 400) and veloute (No. 415) and with it till the omelet. Cut some celery hearts or roots in quarter-inch squares, blanch, cook in broth (No. 194a) and let fall to a glaze; add veloute reduced with white wine season and pour this around the dressed omelet.

(2882). Bonvalet Omelet (Omelette Bonvalet)

Fry a tablespoonful of chopped onion in butter with two ounces of chopped morils or mushrooms; add salt, pepper, nutmeg, chopped paisley, marinated tuna fish cut in quarter-inch squares, meatglaze (No. 402) and cooked ham cut in three sixteenths of an inch pieces. With these ingredients fill an omelet, and finish it the same as au Argentine (No. 3878); pour around an espagnole sauce (No. 414) containing minced gherkins.

(2883). Cheese Omelet - Swiss Or Parmesan - With Crusts And Fondue (Omelette Au Fromage De Grayere Ou Au Parmesan Aux Croutes Garaies De Fondue)

Beat up eight eggs in a bowl and season; mix in four spoonfuls of fresh Swiss cheese cut up in small dice, adding two spoonfuls of grated parmesan, and also one of grated Swiss, then a piece of good butter divided in small pats. Make the omelet over a good fire, fold and turn it on to an oval dish; surround both sides with small round hollowed crusts ( No. 52) filled with fondue (No. 2954).