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In making this type of omelette, the yolks and whites are beaten together.

For each egg used (11% to 2 eggs for each person), allow 1 tablespoon rich milk
and salt and pepper to taste.

Beat the eggs, just enough to completely blend the yolks and whites. Add the.
milk and seasonings, and beat again very well.

Melt fine-flavored fat in pan over low heat; tilt to grease the sides of pan. Butter
and bacon dripping are good because of the happy flavor-contribution they make to
the omelette, but shortening, salad oil, etc., may be used. Allow 1 teaspoon fat
for each egg you are using. Have heat low under pan.

Pour mixture into the pan and over gentle heat, cook until a layer of egg has
set on the bottom; with a limber spatula, loosen and raise this layer, tipping the
pan to make the liquid mixture run underneath the set layer. Repeat until all egg
is set, and final bottom layer of egg mixture is golden brown.

With spatula,. loosen omelette around sides and from bottom of pan, then crease
the top surface quite deeply, right across from the handle to the opposite side of
the pan, and fold one half of omelette over the other. Turn out on héated platter
or serving plate:

Fillings are frequently spread on half the omelette before it is folded, and great
variety can be achieved. Well-liked fillings for omelettes include:

Cooked bacon chips or diced ham, creamed chicken or fish, grated cheese or a
cheese sauce, fried sliced mushrooms, heated thick chili sauce, bottled condiment
sauces, diced fried poultry livers (superb with added bacon chips), vegetables in
cheese or cream sauce, minced chives or parsley, etc. Or to give a sweet character
to an omelette, such fillings are used as jam, jelly, marmalade, conserve, heated
diced fruit, sugared berries, grated maple sugar, etc.

Lose no time in serving an omelette of any type!
PUFFY OMELETTE—The folding pan or frying pan may be used for the Puffy
Omelette, as just described for the Plain or French Omelette.

The ingredients are actually the same for both types of omelette—but their
different treatment produces two dishes which are decidedly different in character.

For Puffy Omelette (11% to 2 eggs for each person), allow 1 tablespoon milk
and salt and pepper as required, for each egg.

Separate yolks and whites of the eggs into two bowls.
Beat whites until stiff but not dry.
Beat yolks until very thick, then beat in the milk and seasonings.

Heat the fat of your choice—butter or clear bacon dripping, cooking oil or
shortening—in pan, tilting pan (off the heat) to grease its sides quite a way up.
Have pan hot—but not too hot.

Fold egg-yolk mixture lightly but completely into the beaten egg whites.

Turn mixture into pan, and keep the heat low, so that omelette will cook gently...
do not stir. It will puff more as it cooks.

When bottom of omelette is golden brown, the mixture will be set part way to
the top; to set the upper portion, slip pan into a moderate oven, or under the broiler,
away down in the oven, and watch carefully to remove omelette from the oven
at the moment when the top is just set, but not crusted.

Cut the omelette deeply, but not all the way through, right across, from handle
to opposite side of pan.

Loosen sides and bottom of omelette from pan with a limber spatula, and fold

LESSON 12 92