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Show BZSAKlNG- ' FOR IHtEAKFAST HAS It ever occurred to you that the French word dejeuner is a combination of the words "jeUn-ner" "jeUn-ner" to fast and "de" which means as a prefix "un", so, whether you "break-fast" or "un-fast" "un-fast" you're doing pretty much the same thing? But a French omelet is quite a different thing from a puffy omelet, although you have to break eggs to make both. Here's the Method for Making French Omelet: Beat four eggs slightly, Just enough to mix the yellow and white. Add one-half teaspoon salt, a few grains pepper and four tablespoons milk, water or cream. Put a small amount of butter in a hot skillet and shake around till it's well greased on bottom and Ides. Pour in egg mixture, reduce re-duce heat and cook very slowly until creamy, constantly lifting the cooked portion at the sides with a knife or spatula to allow the uncooked mixture to run out and cook. When creamy all through, roll or fold over like a half-moon and serve at once. (- Another Way And here's the way to make a puffy omelet with exactly the same Ingredients: I - iBeat four egg yolks until thick and lemon colored. Add one-half teaspoon salt, a few grains pepper and four tablespoons milk, water or cream. Beat egg whites until stiff and fold Into the yolks. Put a small amount of butter in a hot skillet and shake around till It's well greased on bottom and sides. Pour in egg mixture, reduce heat and , cook very slowly Until golden brown oh the bottom ana the mixture is well puffed up. Then set skillet in the oven for a minute or two to dry off the top. Fold over like a half moon and serve at once. But these two methods are not the only way of varying omelets by a long shot. You can maka vegetable omelets, omelets with macaroni and tomato sauce, asparagus aspar-agus omelets, cheese omelets, fish omelets,' jelly omelets, mushroom omelets and many more. Here are a couple made by the methods described above. Try These Omelets A-tparagus Omelet: . Make a French omelet of four eggs, one-half one-half teaspoon salt, a few grains pepper and four tablespoons cream, adding two tablespoons grated cheese just before pouring into skillet. Cut the all-green asparagus from a 10-ounce can in half-inch pieces, heat, drain off any liquid, add one tablespoon butter, one teaspoon lemon juice and one teaspoon chopped parsley, and reheat. Spread over omelet just before folding. Serves four liberally. ; Cheese and Spinach Omelet: -Make a puffy omelet of four eggs, one-half teaspoon salt, a few grains pepper, four tablespoons cream: and one-third cup grated cheese, folding In the grated cheese with ; the beaten egg whites. Heat one I cup canned spinach, drain, season ' to taste with butter, salt and pep- j per and spread on the omelet-just 1 I before foldlne. Serves five. |