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Fried Delights A French Omelet

a french omelet
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)

Ingredients:

6 eggs​
1/4 pint cream​
pepper​
salt​
nutmeg​
1/4 lb. butter​
serving options: plain, with white sauce, fried with parsley shred and green onion​

Instructions:

Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.​
 
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With Feb. being hot breakfast month, thought add this old Kentucky recipe for omelet.

Delicate Omelet

Six eggs, the whites beaten to a stiff froth, and the yolks well beaten; a teacupful of warm milk, with a tablespoonful of butter melted in it; a tablespoonful of flour, wet to a paste with a little of the milk, and pour to the milk; a teaspoonful of salt and a little cayenne pepper. Mix all except the whites, add those last; have your griddle very hot and well greased; drop in a large spoonful; as soon as brown, turn over and serve immediately.

From: "Old Time Recipes To Enjoy", "The Kentucky Explorer", Feb. 2019.
 
Jacques Pepin's method is lots easier. You shake the pan for the French method or raising "curds" (as he says.) You run a spatula through the cooking eggs to raise bigger, fluffier "curds" for the American method. He does them both ways. Simple, when you get right down to it. Either way, he uses just a pat or two of butter. I stand with him!
 
Wow, a half cup of cream and a half cup of butter with some white sauce under it! Going to need some good bread and some tart orange juice to cut the fat just a little. That Kentucky recipe - didn't think of putting a speck or two of cayenne pepper in it. That'll wake them up! :laugh:

Butter will make a nice and fluffy omelet put into the eggs while they cook, and the eggs ought to be about room temperature. By the time you get them beat up and the pan heated, they ought to be that way but you can stick them in some warm water for a bit. That way they won't stick or get tough.

I really can't criticize a cube of butter, though...I've been known to fry up a big pile of bacon and then throw some eggs in without draining the pan!
 
Another hot breakfast:

Buttered Eggs

Two slices of toast; two eggs, four tablespoonfuls of milk; sprinkle pepper and salt on the toast; beat the eggs lightly; put the milk over the fire, and when warm, stir in the eggs; continue stirring until as thick as cream; take it off the fire and stir for a minute longer, turning onto buttered toast, sprinkle with pepper and salt to taste, then serve.

From: "Old Time Recipes To Enjoy", "The Kentucky Explorer", Feb., 2019.
 
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