Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 122

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Having strained the liquor from twenty-five oysters of the largest size, mince them small; omitting the hard part or gristle. If you cannot get large oysters, you should have forty or fifty small ones. Break into a shallow pan six, seven, or eight eggs, according to the quantity of minced oysters. Omit half the whites, and, (having beaten the eggs till very light, thick, and smooth,) mix the oysters gradually into them, adding a little cayenne pepper, and some powdered nutmeg. Put three ounces or more of the best fresh butter into a small frying-pan, if you have no pan especially for omelets. Place it over a clear fire, and when the butter, (which should be previously cut up,) has come to a boil, put in the omelet-mixture; stir it till it begins to set; and fry it light brown, lifting the edge several times by slipping a knife under it, and taking care not to cook it too much or it will shrivel and become tough. When done, clap a large hot plate or dish on the top of the omelet, and turn it quickly and carefully out of the pan. Serve it up immediately. It is a fine breakfast dish. This quantity will make one large or two small omelets.

Clam omelets may be made as above.

An omelet pan should be smaller than a common frying-pan, and lined with tin. In a large pan the omelet will spread too much, and become thin like a pancake.

Never turn an omelet while frying, as that will make it heavy and tough. When done, brown it by holding a red-hot shovel or salamander close above the top.

Excellent omelets may be made of cold boiled ham, or smoked tongue; grated or minced small, mixed with a sufficiency of beaten eggs, and fried in butter.