LA BONNE CUISINE.

Auckland Star, Volume LXI, Issue 15, 18 January 1930, Page 4 (Supplement)

LA BONNE CUISINE.

CONTINENTAL DISHES.

SAVOURY OMELET RECIPES.

Crayfish Omelet. Remove meat from a small-sized crayfish, and mix with three eggs, three tablespoonfuls milk, salt and pepper to , taste, and one oz. breadcrumbs. Jut into a greased hot frying pan, and cook slowly until well puffed out. When brown underneath, fold over, and* serve immediately. Mushroom Omelet. Wash and .chop eight mushrooms and two onions, and fry lightly in two oz. of butter.' Break the eggs into the mushroom and onion mixture, and stir over a gentle heat until it sets, r Season and serve on buttered toast. Onion Omelet. Separate the whites and yolks of two eggs. Beat the yolks well, then add a little finely chopped parsley, one onion (boiled and chopped), a pinch„of salt. Whip, the whites of the eggs till they are firm enough ,to stand alone when raised with a fork. Turn the yolks, etc. into the pan, where a little fat is boiling, then put the whites on top, and stir lightly together till it sets. Shake the pan gently over the fire, and when the under side is slightly browned, hold it in front of the fire until the upper side is browned also. Fold it over, and eerve on a hot plate at once. Macaroni Omelet." Take four oz. macaroni, half lb. of steak, one prepared sheep's -kidney one teacup of flour, a pinch of mixed herbs, one beaten egg, and a few breadcrumbs, two tablespoonfuls milk, gait and pepper to taste. Boil the' macaroni in a little water, until tender, then stew the steak and kidne'v until tender. Mix together the flour, herbs and salt and pepper, and breaflcrumbs. Bind with a beaten egg, then add the cooked macaroni and finely chopped steak and kidney. Well grease a round tin, put in the mixture, and bake in a moderate oven for 20 minutes* Turn out and serve with baked potatoes and pickled beetroot.

1 ' ■ • • ■< . | Savoury Omelet. Mince finely half a pound cold meat, ham or chicken, and season to taste. Make a batter of three oz. -flour, half a pint milk, and one egg, and leave it for one hour before adding the meat. Add a little chopped suet and dry herbs, and last, one teaspoonful of baking powder. Grease and warm, a pie dish, pour in the mixture, and bake gently 35 to 45 minutes. Turn out and serve with a rich brown sauce or gravy. Tomato Omelet. Skin two tomatoes, and cut them into small pieces. Lightly fry a teaspoonful of chopped shallots in a little butter, add the tomatoes, season well, and cook for a few minutes. Make an omelet with two eggs, and when set put some of the tomato mixture in the centre before folding over. Serve with the rest of the tomatoes round the dish. Pish Omelet. Use 2oe. of cooked fish, |oz. of butter one teaspoonful chopped parsley, two eggs, salt and pepper. Beat volks of eggs with parsley, salt and pepper, add fish (chopped), and lastly whites of eggs, which have been beaten to a stiff froth. Melt butter in an omelet pan, pour in the mixture, stir until it thickens without touching the bottom. Fold over and serve at once with anchovy sauce. - Whiting Omelet. Take.4oz. of cooked whiting, ljoz of butter, 2 eggs, 2 tablespoonfuls milk, 1 dessertspoonful of grated cheese. Break the . eggs into a basin, beat them well, add the milk and cheese, and season with salt and pepper. Free the fish from skin and bone, and flake it. Melt the butter in a pan, put in the fish and fry it a little. Pour in the egg mixture and stir over a quick fire until the eggs begin to set. Shape the omelet like an oval cushion, allow it to brown a little, turn out on to a hot dish and serve. Cod Omelet. ; Break into small pieces the thickest parts of a cooked cod, and season with a little grated nutmeg and pounded mace. up six eggs, and mix with this, forming it into paste, which fry as an omelet, and serve as hot as possible.