A plain French omelet is, perhaps, one of the most
difficult of all things to
make; that is, it is the most difficult to have well
made in the ordinary
private house. Failures come from beating the eggs
until they are too light,
or having the butter too hot, or cooking the omelet
too long before serving.
In large families, where it is necessary to use a
dozen eggs, two omelets
will be better than one. A six−egg omelet is quite
easily handled. Do not
use milk; it toughens the eggs and gives an
unpleasant flavor to the omelet.
An "omelet pan," a shallow frying pan, should be
kept especially for
omelets. Each time it is used rub until dry, but do
not wash. Dust it with salt
and rub it with brown paper until perfectly clean.
To make an omelet: First, put a tablespoonful of
butter in the middle of the
pan. Let it heat slowly. Break the eggs in a bowl,
add a tablespoonful of
water to each egg and give twelve good, vigorous
beats. To each six eggs
allow a saltspoonful of pepper, and, if you like, a
tablespoonful of finely
chopped parsley. Take the eggs, a limber knife and
the salt to the stove.
Draw the pan over the hottest part of the fire, turn
in the eggs, and dust over
a half teaspoonful of salt. Shake the pan so that
the omelet moves and folds
itself over each time you draw the pan towards you.
Lift the edge of the
omelet, allowing the thin, uncooked portion of the
egg to run underneath.
Shake again, until the omelet is "set." Have ready
heated a platter, fold over
the omelet and turn it out. Garnish with parsley,
and send to the table.
If one can make a plain French omelet, it may be
converted into many,