Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a pinch of miuced parsley
- a pinch of minced parsley
- a tablespoonful of tomato sauce
- two general rules should never be forgotten
- eight eggs
- two omelets of six eggs each are far preferable
- two eggs at first
- two eggs in a basin
- three eggs
- three eggs beaten up
- four eggs beat up a judicious mixture of ham
- salt
- pepper
- parsley
- chives
Directions
composition. The above hints refer particularly to the simplest form of omelet.
In mixing omelets two general rules should never be forgotten. One is not to use more than eight eggs for any one omelet. Some cookery books fix the limit at twelve, but that is too many, especially if the operator be new at her work. To my mind two omelets of six eggs each are far preferable, for many reasons, to one of twelve. Still keeping in view the unschooled British cook referred to at the beginning of this paper, I should let her only use two eggs at first, the number to be increased as she becomes proficient. The other rule is not to beat up the eggs too much; the object of beating them is simply to mix the whites and the yolks well together, and this should be done only just before the mixture is put into the omelet-pan.
The simplest form of mixing an omelet consists in beating up two eggs in a basin, with salt and pepper to taste, and a pinch of miuced parsley. There are people who add pieces of bread crumb and a few morsels of butter. To this I see no objection; but the admixture of water or milk with the eggs is much to be deprecated, although mentioned in some cookery books which are accounted authorities.
From this very simple dish, which I may call a plain omelet, spring many varieties. Here are some of them.
1. Omelette aux Fines Herbes. — Three eggs and one dessert spoonful of the following mixture : Parsley, chervil, garden cress, and chives, all finely minced, pepper and salt to taste. This may be varied in many ways, by using shallots or onions instead of chives, and by omitting some of the other herbs ; and by introducing the least bit of powdered spices.
2. Omelette au Jambon. — Three eggs, with pepper and
salt to taste, a pinch of minced parsley, and as much ham (cut up into very small dice) as will fill a tablespoon. A little shallot finely minced may be added.
3. Omelette atj Lard. — Use bacon instead of ham.
4. Omelette atj Parmesan. — Three eggs, a table- spoonful or more of grated Parmesan cheese, pepper and salt to taste, beaten up together, fried a light colour, and served with grated Parmesan strewed over it.
5. Omelette aux Tomates. — Three eggs beaten up with a tablespoonful of tomato sauce, pepper and salt to taste, and a little minced parsley. A small quantity of grated Parmesan may be added.
6. Peel and remove the inside of a large
tomato, cut it in small pieces, and mix it with three eggs, minced parsley, pepper and salt to taste, and, if you like, a suspicion of shallot.
7. Lay a plain omelette over some well-
made tomato sauce.
8. Omelette aux Truffes. — Add to a plain omelet mixture a small quantity of cooked truffles minced fine.
9. Mince or slice some cooked truffles, not
too finely, dress them with just enough well-flavoured brown sauce (sauce Espagnole) to keep them together, and insert them at the time of serving in the fold of the omelet ; or they may be served round it.
10. Omelette aux Champignons. — Parboil some mush- rooms, and use them instead of truffles, as in either of the above recipes. A white sauce may be used with them instead of sauce Espagnole.
A combination of these last forms of omelets con- stitutes a dish much in vogue at the crack restaurants in New York, where it goes by the name of
11. Omelette a l'Espagnole. — With four eggs beat up a judicious mixture of ham, tomatoes, mushrooms.