LA BONNE CUISINE.

Auckland Star, Volume LXI, Issue 229, 27 September 1930, Page 4 (Supplement)

LA BONNE CUISINE.

NEW RECIPES.

SAVOURY OMELETTES.

(By A FRENCH CHEF.)

For a potato omelette boil potatoes in their skins, or 881116 them, peel, them, mash theni' ,tea * a little butter, a very little boiling pepper and salt. Then add anv i®' I *' scraps of meat or fish, or stir it , curry powder, any thing to i ttls tasty. 6 mak e it Grated cheese is also nice an rf - 4 . good food value. Put some bntti- u frying pan, put in potato mixta™ ? it very slowly until it is fi rm e ' browned on the under side. TW W it before the fire, or under twJn f l ' a minute or two to set the top pi . in half, and slip it on a very hot dish' Savoury Omelette. Beat up three eggs with salt anrf teaspoonful of finely minced Have ready a clean pan, and melt «% some butter, allowing half an OUn L each egg, and when quite S S beginning to colour, add in the . mixture. Let it stand for a minntf eg ' so on the fire. Then carefully tilt fr pan a little, slip a broad bladed I? underneath, and let the uncooked run under, repeating this until tW i no more liquid. Slip the knifed and turn it onto a hot plate, serving once. o* ll

Tomato Omelette. Cut three or four ripe tomatoes into' pieces and cut an onion into the thinnest slices possible. Melt a teaspoonful butter in a pan, and cook the onion 2 tomato for ten minutes. Keep the mii ture hot, and pour it over the sum™ of an ordinary omelette, just as vll are turning it ont of the pan C omelette will roll over of its own accord enveloping the tomatoes as it m into the dish. pasiEs Shrimp Omelette. Beat up the yolks of two eggs with obi dessertspoonful each of flour, and.find, chopped onion, one tablespoon chopped parsley, and a small quantity 0 f mued herbs, a seasoning of pepper. Then mix in gradually, one teacupful of milk. Beat to a stiff froth the whites of two Have ready shelled, half a pint oi shrimps. Turn them into a shallow baking dish and put them into the oven for a minute or two to get warm. Adij the frothed white of eggs quickly to the batter. Beat it in lightly, and pour it over the shrimps. Bake for twenty minutes, and serve hot. Shallot Omelettes. Put into a basin, one tablespoon cream several pieces butter, some chopped parsley, three eggs and season with pepper and salt. Peel and chop three or four shallots, mix them with the above and beat well. Put a lump of butter into a frying pan, and when melted, pour.in the omelette mixture. When set,-roll the omelette round, brown it on one side, turn it on to a hot dish, and serve. Crayfish Omelette. Two eggs, three dessertspoonfuls of milk, one ounce butter, sprig parsjev (chopped), a few chives, (chopped), salt and pepper to taste, crab or crayfish Beat the eggs up well, add the other ingredients and mix well together. Poflr into an omelette pan, fry for about five minutes. Serve at once and garnish with parsley. .' ::x Macaroni and Meat Omelette. V Take four ounces macaroni, half a pound steak, one prepared sheep's kidney, one teacupful of flour, a pinch of. mixed herb, one beaten egg, a few breadcrumbs, 2 tablespcoufuls of milk, salt to taste, a few bawd potatoes, and some pickled beetroot. Boil the macaroni in a little water till tender, stew steak and sheep's kidney, also until tender. Mix together the Hour, herbs, salt and bread crumbs, bind with beaten egg and the milk, then add the cooked macaroni, and finely shopped steak and kidney. Well grease a joynd plate, turn into the mixture and bake in a moderate oven. Turn out, and servo with the baked potatoes and beetroot. A ery appetising.

Perfect Omelette. • Take three new-laid eggs, separate yolks from whites, beat whites ■ until fairly stiff, beat yolks separately, with one tablespoon!ul castor sugar, eaii'.e quantity flour, pinch of salt, one teacupful sweet cream. Mix. until very smooth, then stir in beaten whites gently. Put one ounce butter in a frying pan, when quite liut, pour in the mixture. Hold the pan a good distance from the tire for live minutes, when the omelette will h&ve risen, and be set. Hold it under griller for another five minutes. Serve immediately it is done, on a very hot dish with a good layer of apricot jam spread over it.