LA BONNE CUISINE.

Auckland Star, Volume LXVI, Issue 230, 28 September 1935, Page 3 (Supplement)

LA BONNE CUISINE.

OMELET SUGGESTIONS.

VEGETABLE FLAVOURINGS. (By A FRENCH CHEF.) Tomato And Rice Omelet. Feel some tomatoes and heat them in butter so that they are very hot and pulpy; make an omelet, adding a cup of cooked rice, a little water and plenty of seasoning. Fill the centre with tomatoes, fold and serve very hot. Asparagus Omelet Nests. Beat the whites of four eggs till tliey begin to get stiff, add half a cup of icing sugar, after passing it through a fine sieve. Continue'beating until mixture is so stiff that it is hard to beat. Press through a forcing bag into nest-like shapes on a baking pail. Bake ill a veiy cool oven, till delicately browned— about 30 minutes. Cool. Fill with cooked asparagus tipsfresh or tinned—mixed with highly flavoured mayonnaise sauce. Potato Omelet. Half a pound of potatoes, yolk of one egg, one ounce of flour, pepper, salt and a little meat. Mash the potatoes, add yolk of egg and seasoning. Blend well into a -fry dough, roll Jin thick, cut in rounds, fill with risole mixture, fold over and press together. Fry brown and serve. Chutney Omelet. Two ounces line oatmeal, one egg, half a teacupful milk, one good pinch of curry powder, pepper and salt to taste, two tablespoonfuls chutney. Mix the oatmeal and milk together with the curry powder, pepper and salt to a fino paste. Beat the sgg to a stiff froth and add it to the mixture. Pour into a well-greased pan and fry carefully for three minutes; turn out 011 a hot plate and cover with a layer of cliutney. Serve hot. Savoury Omelet. Three eggs, a pinch of salt, a tablespoonful flour, two tablespoonfuls cream, some finely chopped onions and a small quantity of ham;, a little chopped parsley and a little lump of butter. Separate the whites from the yolks of the eggs, put the yolks in a basin and beat the white to a stiff froth on a large plate. Add the salt, flour and cream to the yolks and beat this mixture well, add a little finely chopped parsley and the onion and ham, just sufficient to flavour the omelet, then lightly stir in the whipped whites.

Put the lump of butter in a frying pan and when melted pour in the egg mixture and cook over a slow fire or gas jet till well risen, brown the top in front of the fire or under the gas toaster. Bacon Omelet. Put half a pound finely minced bacon into a frying pan with a little butter and fry until done. Have ready a sufficient number of eggs well beaten with salt and pepper, and stir them into the bacon. When the omelet is cooked take it out carefully, put it on a dish and servo piping hot. Sardine Omelet. Quarter of a pound o£ flour, 3oz butter one egg, one tin sardines, loz parmesan cheese, or any other, salt, cayenne and a little cold water. Rub 2oz butter into the flour, add salt and yolk of egg, mixed well with a few drops of water. Knead these ingredients into a firm paste, roll out very thin and cut into square pieces. Remove tails and skins from the sardines and dip each into the remainder of the butter (previously melted). 801 lin the crumbled cheese, wrap up neatly in the paste and seal each end with white of egg. Fry in hot fat to golden brown colour. Drain and sprinkle witli a little cheese and cayenne. Oyster Omelet. Open the shells of four oysters, beard them and put them on a sieve to drain, Break two eggs into a basin, sprinkle over a little pepper and flavour with grated lemon peel. Put loz butter into an omelet-pan, let it melt, toss the pan, so as to spread it, and when it comes to the boiling point pour in the eggs and stir well to incorporate with the butter. When half done place the oysters on one half, cover with the other part- and cook for a minute or two longer. Then turn out on to a hot plate, dust with salt and serve. Plain Omelet. Eggs, three or four, butter, lioz, milk, one and a half tablespoonfuls, a pinch of salt, a pinch of cayenne. Melt the butter and when it bubbles, pour in the mixture. Stir until it sets, brown slightly. Slide on to a hot dish and turn one sido on to the other.

Savoury omelet made by adding one teaspoonful chopped parsley, one teaspoonful chopped onion, pepper and salt to the mixture.