LA BONNE CUISINE.

Auckland Star, Volume LXV, Issue 11, 13 January 1934, Page 3 (Supplement)

LA BONNE CUISINE.

OMELETTE VARIATIONS. IN CONTINENTAL MANNER. (By A FRENCH CHEF.) An omelette is the very dish that fills the bill when you just don't know what to have, or when your palate is a little touchy and can't make up its mind. Here are some new recipes:— Omelette aux Fines Herbes.—Break two eggs into a basin, mix in a ehallot, a little each of thyme, marjoram, basil, chervil and parsley, and sprinkle in a very little pepper. Melt loz of butter in a pan on the fire, tossing the pan so as to let the butter go all over it, and taking care It does not burn. When it is at boiling point, pour in the omelette mixture, toss lightly, and fry to a golden brown.

Fish Omelette.—Use Zoz of any cooked white fieh (free from skin and bone), one teaepoonful of finely chopped parsley, loz of butter, two eggs, salt and pepper. Beat yolks of eggs with pareley, salt and pepper, and fish, chopped, and laetly whites of eggs, which have been beaten to a etiff froth. Melt butter in an omelette pan, pour in mixture, stir till it thickens, fold over, and serve on a dish paper decorated with sprigs of parsley.

Omelette of Shrimps.—Mix one quart of shrimps with two minced anchovies, half blade mace, three eggs, and one teacupful of milk. Melt a little butter in a pan, and, having mixed the omelette, toes lightly, cook gently and eervo at once.

Oyster Omelette.—Six egge, a pinch of salt, and a few drops of lemon juice. Beat well together, add three tablespoonfuls milk, and beat again. Scald six oysters in their own liquor, beard, and cut in small pieces. Fry in butter and serve very hot.

Spinach Omelette.—Half a pound of boiled spinach, loz chopped parsley, one small onion (boiled), three or four eggs, four tablespoonfuls milk, one tableepoonful flour, half a cooked beetroot, butter, pepper and ealt. Chop together, and thoroughly mix the spinach, beetroot, paisley and onion. Beat up eggs, dredge in flour, add milk and piece of butter and seasonings. Mix all ingredients well together, pour into a buttered dish, and bake for 20 minutes ia a very hot oVen.

Tomato Omelette.—Beat up the white of an egg stiffly and mix it thoroughly but lightly with the yolk and finely cut tomato. Melt a teaspdonful of butter in a frying pan, then pour it in the mixture. Hold it over a clear fire for a minute until a nice brown colour on the under side, turn it, and brown the other side, fold over, and serve very hot.

Cold Meat Omelette.—Chop as finely ae possible the remains of any kind of cold cooked meat, together with a few onions, and sweet herbs. Beat well six eggs, one pinch of salt, and one tablespoonful water. Add this to the meat, stir well to thoroughly incorporate them, turn the mass into a frying pan of boiling fat, and fry to a light golden brown.

Mushroom Omelette.—Wash and chop eight mushrooms and two onions, fry lightly in 2oz of good butter. Break three eggs into the mushrooms and onion mixture, etill well, and then tose lightly in the pan. Season, and eery-c----on buttered toast.

Kidney Omelette.—Chop a kidney up very small, and fry it in a little butter, together with a small quantity of minced shallot, parsley, and pepper and salt to tast'i. Beat up the yolks of three eggs, and add the kidney mixture. Put 14oz of butter in an omelette pan, and when it is quite hot beat the whites of three egge lightly, add them to the beaten yolks, etc., and pour them in. Toss lightly, fold over and serve.

Tapioca Omelette.—Soak 2oz of tapioca for an hour, boil gently for 30 minutes, adding salt; stir in lib breadcrumbs, 2oz boiled and finely chopped onions and thyme. Beat all together and bake.

Savoury Banana Omelette.—Whisk together three eggs, peel and mash three bananas, mix with the eggs, add three slices of bacon chopped finely, one tablespoonful milk, and seasoning to taste. Melt a little, butter in a frying pan, pour in omelette. Cook till slightly brown, and serve at once.

Sweet Omelette.—Three eggs, Lioz sugar, grated rind of half a lemon," a little butter. Filling: Two ounces seedlees raisins, juice of half lemon, a little sugar. Chop the raisins, put them into a little saucepan, with the lemon juice and sugar, and let them heat elowly by the side of the fire. Put the yolke into a basin, with sugar and grated rind, and beat them to a cream. Whip whites of eggs to a stiff froth, and fold them in lightly; melt butter in an omelette pan, pour in the mixture, and hold it over the fire for a minute, then place omelette in a sharp oven, and bake from seven to ten minutes, until linn to the touch, and lightly brown. Turn on to sugared paper, put the raisin mixture in the centre and fold over. Serve at once on a hot dish.