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Classic
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page 80
OMELETTE.
Break five or six eggs into a basin, and beat them well; add half a tea-spoonful
of salt, two drachms of onions, chopped fine, or three drachms of parsley; beat
it up well with the eggs. Then take four ounces of fresh butter, break half of
it into little bits, and put it into the omelette. Put the other half into a
fryingpan, and when it is melted, pour in the omelette, and stir it with a spoon
till it begins to set. Turn it up all around the edges, and when it is a nice
brown, it is done. Turn it out on a hot dish.
ANOTHER OMELETTE.
Boil the eggs ten minutes, and let them lie a little while in cold water. Then
roll them lightly on the table, and they will peel without breaking; cut them in
half, and have ready a sauce, made of two ounces of butter and flour rubbed
together on a plate, and put it in a stewpan with three-quarters of a pint of
new milk. Set it on the fire, and stir it till it boils. If it is not quite
smooth, strain it through a sieve. Chop some parsley and a clove of eschallot
very fine, and put it in your sauce. Season it with salt, to your taste; put in
a little mace and lemon-peel. Place the eggs on a dish with the yolks upward,
and pour the sauce over them.
SADDLE OF LAMB--RUSSIAN FASHION.
Roast a small saddle of lamb, keeping it pale, having had it covered with paper.
Take ten good
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