Omelette a La Duchesse

There are many different types of omelets that can be made, and the ingredients and cooking method can vary depending on the specific type of omelet. Here are a few examples. The fillings can vary depending on your likes, or even food allergies. The only that that might put an off your menu is if you are allergic to eggs.

1. Classic omelet: This is a simple omelet made with eggs, salt, and pepper. It can be filled with a variety of ingredients such as cheese, ham, onions, and bell peppers.

2. Spanish omelet: Also known as a tortilla, this omelet is made with potatoes and onions and is often served as a tapa (small snack) in Spain. It is usually made in a skillet and can be served hot or cold.

3. French omelette: A French omelette, also known as an omelette au beurre, is a delicate and creamy omelette made with butter and whipped eggs. It is usually served with just a hint of filling, such as cheese or herbs.

4. Denver omelet: This omelet is filled with diced ham, onions, bell peppers, and cheese. It is named after the city of Denver, Colorado, where it is said to have originated.

5. Mushroom omelet: As the name suggests, this omelet is made with mushrooms as the main filling. It can also be filled with other ingredients such as onions, bell peppers, and cheese.

6. Feta omelet: This omelet is made with feta cheese as the main filling, and can also be filled with ingredients such as onions, pepperoncini's. bell peppers, and tomatoes.

7. Japanese tamagoyaki: This is a type of rolled omelet made with beaten eggs and cooked in a special rectangular tamagoyaki pan. It is often filled with ingredients such as diced vegetables or seafood and can be served as a savory breakfast or snack.

This is a sweet baked desert omelet, and is served the same as one would serve an omelet souffle.

This is, perhaps, one of the most difficult of all dishes to make as a home cook. When you get it, you have one of the most satisfactory desserts. It must be made at the last moment and sent from the oven directly to the table. The eggs must be beaten to just the right point and the oven must be very hot. Get everything ready before beginning to make the souffle.

Select a bowl, perfectly clean, and arrange the star tube and pastry bag, if you are going to use one. If not, get out a baking dish. Sift six tablespoonfuls of powdered sugar. Separate six eggs. Put three of the yolks aside (as you will only use three), and beat the other three until creamy. Beat the whites until they are very stiff but not dry or broken. Now add three tablespoonfuls of the sifted powdered sugar. Beat for fully ten minutes. Then add the beaten yolks, the grated rind of a lemon and at the last a tablespoonful of lemon juice. Mix carefully and quickly, but thoroughly. Put four or five tablespoonfuls of this in the bottom of a platter, or baking dish. Put the remaining quantity quickly in the pastry bag, and press it out into roses. It is easier to make it in small rosettes all over the foundation. Dust quickly with the remaining three tablespoonfuls of sugar. Bake in a quick oven until golden brown. This will take about five minutes. Serve immediately. To be just right, this must be hot to the very center, crisp on top, moist underneath. If baked too long, the moment the top is touched it will fall, becoming stringy and unpalatable.

Omelet souffles are frequently flavored with rum, which must be mixed with the sugar. Sometimes they are sprayed with sherry just as they are taken from the oven. They may be built up into different forms, and garnished with candied or maraschino cherries, or chopped nuts.

OMELET A LA DUCHESSE

6 eggs

1/2 cupful of water

1/2 a lemon's yellow rind, grated

1/2 cupful of thick cream

1/2 cupful of granulated sugar

1 teaspoonful of vanilla or orange flower water

1 small bit of cinnamon

Put the sugar, water, cinnamon and lemon rind over the fire, boil

until it spins a thread and stand aside to cool. Separate the eggs;

beat the yolks until creamy, and add the cream, then the strained

syrup. Add the vanilla, and when cool fold in the well-beaten whites.

Turn at once into a shallow oven-ready dish, dust thickly with

powdered sugar and bake in a quick oven until brown.