RECOMMENDED RECIPES

Evening Post, Volume CVII, Issue 61, 15 March 1924, Page 15

RECOMMENDED RECIPES

OMELETTES AND SOUFFLES.

Rum Omelet.—3 eggs, castor sugar, pinch of salt, butter, small glass rum. Method.— Beat eggs in basin with sugar and salt until thoroughly mixed. Melt butter in an omelet pan. When quite hot,pour in the eggs. Stir until beginning to set, then roll into an oval shape. Turn over very lightly, take from fire, dish on to a very hot dish, sprinkle with sugar, pour the Turn over the omelet, set it alight, and serve at once. Time, I'O minutes. Sufficient two persons. Asparagus Omelet.—4 eggs, asparagus (small bundle), 2oz butter, salt and pepper. Method. —Prepare and cook the asparagus; drain and let get cool. Take half of the asparagus heads and toss in Warm butter. Make omelet in omeletpan as for plain omelet.- When just set put the half of asparagus that has been tossed in the butter, fold over in an oval shape, and- carefully turn on to hot dish." Have the remains of the asparagus also tossed in butter; arrange neatly around the ome'.et, and serve very quickly. Time, 30min. Sufficient three persons.

Kidney _ Omelet—4 eggs, loz butter, 2 sheep's kidneys, 1 slice onion, salt and papper. Method.—Skin kidneys, cut them up in small pieces, season with pepper and salt; chop onion finely. Melt £oz butter in stewpan; when hot put in kidney and onion and fry for a little. Then put lid on pan and cookly slowly for ten minutes. Melt ihe other £oz butter in omelet-pan. Beat eggs, season with pepper and salt; pour them in the omelet pan, and cook in usual way. When just beginning to set put the kidney into centre of omelet. Boat into oval shape, turn it quickly, place on dish, and serve immediately. Time, 15min. Sufficient three persons.

Lobster Souffle.—l'lobster, 2 whitings, 3oz butter, 2oz flour, 4 eggs, 1 gill cream, 1 gill fish stock, pepper and salt, pint white eauce. Method—Fillet the whiting; take away all skin and bones. Put fish into mortar and pound well. Melt butter in a saucepan; add the flour; add the fish stock (made from bones, etc., of whiting). Boil until thick; add this to the whiting in mortar; pound together well. Chop meat from lobster finely; put with Whiting mixture; add eggs, one at a time. Season well with salt and pepper. Rub through a wire-sieve. Whip the cream and stir into the mixture. Put it into well-buttered souffle mould; cover with a buttered paper, and steam gently for thirty-five minutes. Turn out of the mould on to hot dish; pour white sauce over, and decorate to taste finely chopped parsley or truffle. Serve very hot. Time, 1£ hour. Sufficient for six persons. Chocolate Souffle.—2oz butter, 2oz flour, 2oz chocolate, £-pint milk, 3 yolks of eggs, 4 whites of eggs, Vanilla essence, sugar. Method.—Cut the chocolate into small pieces. Put it into small stewpan with half-gill of milk. Stir it until it melts. Let it come to" the boil. Melt the butter in a saucepan, stir in the flour, add li gill milk, and boil until it thickens and leaves the sides of the saucepan. Take off the fire and mix in the melted chocolate, little essence of vanilla, and sugar to taste; leave until cool, then add the yolks of eggs one at a time, beat well between each yolk, whisk the whites of eggs very stiffly, and stir them very.lighUy into the mixture. Have a souffle dish well buttered and a buttered paper tied around it, to come two inches above the top of dish. Pour in the mixture, put a piece of buttered paper on the top, and steam gently for 35 minutes. Turn on to a hot dish, and serve either a good custard sauce or cream with it. It can be baked in moderate oven. Time, 50 minutes. Sufficient four or five persons.