Cooking For 1968 Omelettes

Press, Volume CVIII, Issue 31660, 22 April 1968, Page 3

Cooking For 1968 Omelettes

(By CELIA TIMMS) Many exponents of Haute Cuisine reject the fluffy omelette, but it has far more supporters than any other. In appearance alone it wins hands down—it looks irresistable, and its lightness captivates most people who eat it. For two or three servings you will need: 3 eggs 3 tablespoons hot milk 1 tablespoon butter Salt Pepper Sweet Basil (optional) Method: Separate the yolks and whites of the eggs. Whip whites until stiff but not dry. Add quarter teaspoon salt, a pinch .f pepper and a pinch of sweet basil to the yolks, together with the hot milk, and beat just enough to mix well. Pour this mixture into the whipped whites and

gently fold together, running the whisk down hrough the mixture and up to the outer edge and then down and up through the middle again. Heat a pan and melt the butter in it, swirling the melted butter around to coat the sides as well as the base of the pan. Pour mixture into the hot butter and very lightly level it out with a knife. Cook over a low heat for three or four minutes. Place the pan in a moderate oven (350-375) about 10 minutes. The top of the omelette should now be high and without any depression. Test by pressing a finger lightly on it. If it does not sink it is ready. Remove the pan from the oven, fold the omelette and turn it carefully on to a heated plate. Sprinkle with finely chopped parsley, and serve immediately.