IDEAS ABOUT OMELETTES.

Manawatu Standard, Volume LVIII, Issue 176, 25 June 1938, Page 14

IDEAS ABOUT OMELETTES.

Plain omelettes are a standard dish in many homes; hilt how rarely one happens upon the tasty savoury omelettes beloved by the epicure. Here are two Tecipes: Savoury Omelette. —Three eggs, 1 teaspoonful finely chopped parsley (or a pinch of mixed herbs), 2 tablespoons milk or cream. 1 chopped shallot (or small piece of chopped onion) a.nd salt. Beat whites and yolks separately. To well beaten yolks add other ingredients. Fold in stiffly beaten whites. Pour into hot well-buttered pan. Cook until beginning to set, then put under griller to set top lightly. Fold one side across onto the other. Serve hot with quarters of lemon. For the above savoury, grated cheese and cayenne can be substituted for parsley or herbs. Erench Omelette. —Five eggs bea.ten to stiff froth, add half cup of milk, pepper and salt to taste, 1 tablespoon minced ham. a small pinch of thyme. Pour into well-buttered hot pan. Cook quickly, keeping edges free with a knife. When cooked to golden-brown underneath, brown top under griller. Serve very hot. The above is adequate for three or four persons.