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Classic
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page 71
188. OMELETTE AUX ROGNONS.
OMELET WITH KIDNEYS.
PROPORTIONS.--For five persons:
As for No. 184
Mutton kidneys....4 to 5.
Butter............1 tablespoonful.
Flour.............1 tablespoonful.
Vinegar...........1/2 tablespoonful.
Stock.............1/2 glassful.
Parsley...........A little.
Time.--20 minutes.
PREPARATION.--1st. Skin and slice the kidneys, let them cook awhile in a sauce
pan with 1 tablespoonful butter, a little salt and pepper; sprinkle over 1
tablespoonful flour, add 1/2 tablespoonful vinegar, 1/2 glassful stock, some
hashed parsley, let cook for 1 or 2 minutes and place the sauce pan on a corner
of the range 2d. Make a plain omelet as indicated in No. 184, and at the time of
turning it pour the kidneys in the gap formed in the middle of the omelet.
189. OMELETTE CELESTINE.
OMELET WITH CRAWFISH OR LOBSTERS.
PROPORTIONS.--For five persons:
As for No. 184.
Lobster.............2 lbs.
or Crawfish.........12.
Onion...............1.
Milk................1 glassful.
Butter..............1 tablespoonful.
Flour...............1 tablespoonful.
Time.--1/2 hour.
PREPARATION.--1st. Shell the crawfish or the lobster, take the tails and the
flesh of the claws in the former or cut the flesh in dices in the last case. 2d.
Chop fine 1 small onion, let it brown in butter, add the crawfish or lobster
flesh, some salt and pepper, sprinkle over 1 tablespoonful flour and add 1
glassful milk; boil awhile and place on the corner of the range. 3d. As 2d. in
No. 188.
190. OMELETTE AUX CONFITURES.
OMELET WITH PRESERVED FRUITS.
PROPORTIONS.--For five persons:
As for No. 184 and
Preserved fruits.....1/2 lb.
Sugar................3 tablespoonsful.
PREPARATION.--1st. Do as for the "Omelet with Kidneys." (No. 188.) Make a plain
omelet, but replace the salt and pepper by 1 tablespoonful sugar and when about
to turn the omelet pour 1/2 lb. preserved fruits in the gap formed in the middle
of the omelet (See No. 184, 3d). 2d. When the omelet is on the dish, sprinkle 2
tablespoonsful granulated sugar over and burn this sugar, from place to place,
with a red hot poker.
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