A guide to modern cookery

being just done, while there are yet others who only enjoy them when they are almost liquid. Nevertheless, the following conditions apply to all—namely, that there should be homogeneity of the egg-molecules; that the whole mass should be smooth and soft; and that it should be borne in mind that an omelet is in reality scrambled eggs enclosed in a coat composed of coagulated egg. I take as my standard an omelet consisting of three eggs, the seasoning of which comprises a small pinch of table-salt and a little pepper, and which requires one-half oz. of butter for its preparation. The quantities of garnishing ingredients given below, therefore, are based upon this standard. 492—THE PREPARATION OF OMELETS Heat the butter in the omelet-pan, until it exhales the characteristic nutty smell. This will not only lend an exquisite taste to the omelet, but the degree of heat reached in order to produce the aroma will be found to ensure the perfect setting of the eggs. Pour in the beaten and seasoned eggs, and stir briskly with a fork, in order to heat the whole mass evenly. If the omelet is to be garnished inside, this ought to be done at the present stage, and then the omelet should be speedily rolled up and transferred to a dish, to be finished in accordance with the nature of its designation. When the omelet is on the dish, a piece of butter may be quickly drawn across its surface, to make it glossy. 493—AGNÈS SOREL OMELET Stuff the omelet with one tablespoonful of mushrooms, minced and _sautéd_ in butter. Roll it up, and transfer it to a dish. Then lay eight small slices of very red tongue upon it, letting their edges overlap; surround with a thread of veal gravy. 494—OMELET A LA BRUXELLOISE Stuff the omelet with two tablespoonfuls of braised endives, _ciseled_ and thickened with cream. Surround with a thread of cream sauce. 495—OMELET WITH CÈPES Finely mince two oz. of _cèpes_; toss them in butter in an omelet-pan until they have acquired a brown colour; add thereto a pinch of chopped