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167 examples of  omelet  in sentences

167 examples of omelet in sentences

4.Russian Omelet.

Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done.

30.Austrian Apple Omelet.

Make an egg omelet batter; sweeten to taste and pour over the apples; let cook until set.

Add 6 well-beaten eggs, sprinkle with salt and pepper and fold into an omelet and serve on a hot dish.

10.Irish Ham Omelet.

Beat 2 ounces of butter in an omelet pan; add the beaten eggs and shake the pan to spread evenly.

Spread on half of the omelet, fold and serve at once on a hot dish.

29.French Baked Omelet.

Ham omelet 20c.

2402 Nurse, Wet, abstinence from improper food 2411 Age of the 2439 Diet of the 2442 General remarks on the 2435-8 Health and morality of the 2440 Spirits, wines, and narcotics to be avoided 2443 Nutmeg, the 378 Nuts, dish of 1599 hazel and filbert 1599 Olive and olive oil 506 Omelet, au Thon 1494 Aux confitures, or jam omelet 1460 Bachelor's 1462 Ham 1457 Kidney 1458 Plain, sweet 1459 Soufflé 1461

2402 Nurse, Wet, abstinence from improper food 2411 Age of the 2439 Diet of the 2442 General remarks on the 2435-8 Health and morality of the 2440 Spirits, wines, and narcotics to be avoided 2443 Nutmeg, the 378 Nuts, dish of 1599 hazel and filbert 1599 Olive and olive oil 506 Omelet, au Thon 1494 Aux confitures, or jam omelet 1460 Bachelor's 1462 Ham 1457 Kidney 1458 Plain, sweet 1459 Soufflé 1461

TO MAKE A PLAIN OMELET.

[Illustration: OMELET.] Mode.

Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c. very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done.

Put the other 2 oz. of butter into a frying-pan, make it quite hot, and, as soon as it begins to bubble, whisk the eggs, &c. very briskly for a minute or two, and pour them into the pan; stir the omelet with a spoon one way until the mixture thickens and becomes firm, and when the whole is set, fold the edges over, so that the omelet assumes an oval form; and when it is nicely brown on one side, and quite firm, it is done.

The flavour of this omelet may be very much enhanced by adding minced parsley, minced onion or eschalot, or grated cheese, allowing 1 tablespoonful of the former, and half the quantity of the latter, to the above proportion of eggs.

In making an omelet, be particularly careful that it is not too thin, and, to avoid this, do not make it in too large a frying-pan, as the mixture would then spread too much, and taste of the outside.

Omelets are sometimes served with gravy; but this should never be poured over them, but served in a tureen, as the liquid causes the omelet to become heavy and flat, instead of eating light and soft.

In making the gravy, the flavour should not overpower that of the omelet, and should be thickened with arrowroot or rice flour.

HAM OMELET (A delicious Breakfast Dish.) 1457.

Mince the ham very finely, without any fat, and fry it for 2 minutes in a little butter; then make the batter for the omelet, stir in the ham, and proceed as directed in recipe No. 1456.

Do not add any salt to the batter, as the ham is usually sufficiently salt to impart a flavour to the omelet.

KIDNEY OMELET (A favourite French dish.)

Mix the ingredients for the omelet the same as in recipe No. 1456, and when the eggs are well whisked, stir in the pieces of kidney.

Make the butter hot in the frying-pan, and when it bubbles, pour in the omelet, and fry it over a gentle fire from 4 to 6 minutes.

When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan.

When the eggs are set, fold the edges over, so that the omelet assumes an oval form, and be careful that it is not too much done: to brown the top, hold the pan before the fire for a minute or two, or use a salamander until the desired colour is obtained, but never turn an omelet in the pan.

Slip it carefully on to a very hot dish, or, what is a much safer method, put a dish on the omelet, and turn the pan quickly over.

TO MAKE A PLAIN SWEET OMELET.

Make the remainder of the butter quite hot in a small frying-pan, and when it commences to bubble, pour in the eggs, &c. Keep stirring them until they begin to set; then turn the edges of the omelet over, to make it an oval shape, and finish cooking it.

OMELETTE AUX CONFITURES, or JAM OMELET.

Make the omelet by recipe No. 1459, only instead of doubling it over, leave it flat in the pan.

When quite firm, and nicely brown on one side, turn it carefully on to a hot dish, spread over the middle of it the jam, and fold the omelet over on each side; sprinkle sifted sugar over, and serve very quickly.

As soon as it begins to bubble, pour the batter into it, and set the pan over a bright but gentle fire; and when the omelet is set, turn the edges over to make it an oval shape, and slip it on to a silver dish, which has been previously well buttered.

BACHELOR'S OMELET. 1462.

Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish.

Let the pan remain for a few minutes over a clear fire; then sprinkle upon the omelet some chopped herbs and a few shreds of onion; double the omelet dexterously, and shake it out of the pan on to a hot dish.

A simple sweet omelet can be made by the same process, substituting sugar or preserve for the chopped herbs.

THE CURE'S OMELET.

The crawfish-soup had just been removed, and there was on the table a salmon-trout, an omelet, and a salad.

"And now they fell upon the omelet, which was round, sufficiently thick, and cooked, so to speak, to a hair's-breadth.

"As the spoon entered the omelet, a thick rich juice issued from it, pleasant to the eye as well as to the smell; the dish became full of it; and our fair friend owns that, between the perfume and the sight, it made her mouth water.

"'It is an omelette au thon' (that is to say, a tunny omelet), said the Curé, noticing, with the greatest delight, the emotion of Madame Récamier, 'and few people taste it without lavishing praises on it.'

"'It surprises me not at all,' returned the beauty; 'never has so enticing an omelet met my gaze at any of our lay tables.'

"Finally, the charming Madame Récamier took her leave, and told all her friends of the delicious omelet which she had seen and partaken of.

This constitutes the specialty of the omelet.

Take a second piece of butter, à discrétion, mix it with parsley and herbs, place it in a long-shaped dish destined to receive the omelet; squeeze the juice of a lemon over it, and place it on hot embers.

Beat up 12 eggs (the fresher the better); throw up the sauté of roe and tunny, stirring it so as to mix all well together; then make your omelet in the usual manner, endeavouring to turn it out long, thick, and soft.

The dish ought to be slightly heated, otherwise the cold china will extract all the heat from the omelet.

She disliked the wall side of the bed, the middle seat in the carriage, the heel of the loaf, the underdone biscuit, the tail part of the fish, the scorched end of the omelet.

OMELET, PLAIN.

Fold over and serve. 7. SAVOURY OMELET.

Put butter in the omelet pan.

SWEET OMELET.

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon castor sugar for the onion and parsley.

SOUFFLÉ OMELET.

[Fr.], stew, ragout, fricassee, mince; pottage, potage^, broth, soup, consomme, puree, spoonmeat^; pie, pasty, volauvent^; pudding, omelet; pastry; sweets &c 296; kickshaws^; condiment &c 393. appetizer, hors d'oeuvre [Fr.].

In the Square, after many citizens had informed us there was nothing to eat, a little Frenchwoman took pity on our emptiness, and, leading us to a parlor behind a shop where she sold, among other things, post cards, cheeses and underwear, she made us a huge omelet and gave us also good butter and fresh milk and a pot of her homemade marmalade.

The omelet was a very small omelet, and two skinny pullets do not go far among nine hungry men; still, we have dined.

The omelet was a very small omelet, and two skinny pullets do not go far among nine hungry men; still, we have dined.

Macaroni Omelet.

Brazil Omelet.

Cheese Omelet is made by mixing in grated cheesea dessert spoonful for each egg.

If for an omelet, only a very small quantity must be used.

When Mother was through giving Buddy his supper and came hurrying in to help, Sylvia was proud that they had nearly everything doneall but the omelet.

Sylvia was sure that Judith was really too little to be allowed to help, but Father insisted that she should try, for he said, with a turn in his voice that made Sylvia aware he was laughing at her, "You only learned through trying, all those many years ago when you were Judith's age!" Mother put on one of her big gingham aprons and made the omelet, and they sat down to the table out on the veranda as they always did in warm weather.

"I shall prepare an omelet," she said over her shoulder in Italian.

The pleased little smile lingered as she beat the omelet briskly for her supper.

Omelet after omelet was despatched, trout was called for, bottle followed bottle, and when the parasite was gorged to satiety, he rose and said, "Signor Gil Blas, don't believe yourself to be the eighth wonder of the world because a hungry man would feast by flattering your vanity."

Omelet after omelet was despatched, trout was called for, bottle followed bottle, and when the parasite was gorged to satiety, he rose and said, "Signor Gil Blas, don't believe yourself to be the eighth wonder of the world because a hungry man would feast by flattering your vanity."

But we had an omelet for supper.

The omelet of A. MacLeish.

The omelet of A. MacLeish.

She is now dead, but her name and her omelet still survive at Mont St. Michel.]

"Then you shall have themor an omelet garnished with bacon.

It's a little late to-night, however, so if you could manage to give them a cup of hot soup and an omelet when they arrive, I'd make it worth your while.

Again I crossed the shop, paddling through that sticky yellow slime in which bits of furniture and clothing floated like croutons in a gigantic nauseating omelet.

A tin saucepan is apt to cook the omelet so rapidly as to burn it in spots.

Do not stir, but carefully, as the egg sets, lift the omelet occasionally by slipping a broad-bladed knife under it, or with a fork by dipping in here and there.

When the middle of the omelet is set, it may be put into a hot oven to dry the top.

An omelet of three eggs is sufficient for two or three persons; if more is desired, a second omelet of three eggs may be made.

An omelet of three eggs is sufficient for two or three persons; if more is desired, a second omelet of three eggs may be made.

It is better to keep it clean by wiping with a coarse towel than by washing; if the omelet comes from the pan perfectly whole and leaving no fragments behind.

Let this white just heat through by the time the omelet is done.

Fold the omelet together, and dish.

Two or three tablespoonfuls of orange juice instead of milk, with a little grated rind for flavor and three tablespoonfuls of sugar, may be combined with the eggs and called an orange omelet.

A little cold cauliflower or cooked asparagus chopped very fine and mixed in when the omelet is ready for the pan, may be denominated a vegetable omelet.

Fresh Fruit Rolled Wheat Prune Toast Corn Puffs Graham Bread Toasted Wafers Plain Omelet Stewed Fruit DINNER Cream Barley Soup Potato Snowballs Baked Turnips Lentil Puree with Lemon

* * FISH OMELET.

Omelet sweet, 142. souflé, 142. savoury, 99. chorissa, 109.

Take four good-sized tomatoes, cut them up, add chopped parsley, scallions or leeks cut in small pieces, a little celery, salt and pepper to taste and four eggs well-beaten; mix all these ingredients very well with the boned fish, form in omelet shape.

Cover the pan; let the hash cook over a moderate fire for half an hour; fold over like an omelet and serve.

Give them a nice omelet form, brown for eight minutes more, turn on a hot dish, sprinkle a little freshly chopped parsley over and serve.

Tapioca Wheat Cereals EGGS Baked Baked with Cheese Baked with Tomatoes Boiled Corn Omelet Curried Egg Piquant Egg Rarebit Eggs

Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)

Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)

Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)

Sweet Omelet Sweet Omelet for One To Keep Egg Yolks To Preserve Eggs Tomato with Egg White Sauce Omelet CHEESE Cheese Balls, No. 1 Cheese Balls, No. 2 Cheese Bread Cheese Fondue Cheese Omelet Cheese Soufflé Cheese and Sweet Green Peppers Cheese Timbals for Twelve People Cottage Cheese (Pot Cheese) Crackers and Cheese Delicious Cream Cheese, A Golden Buck Green Corn, Tomatoes and Cheese Koch Kaese (Boiled Cheese)

He reminded me of Alfred de Musset's blackbird, which, with its yellow beak and sombre plumage, looked like an undertaker eating an omelet.