Recipes > Bread

Omelette à la Gendarme - Military Omelette

2 monthes ago   |   By 18thC Cuisine

Make a little ragout of stewed sorrel, with a little grated Parmesan cheese, and mixed with bread crumbs; make two omelettes as the first, put this ragout between, and garnish the dish around with fried bread, standing up like a paste border; which you may do, by dipping the edge of each bit in whites of eggs to make them stick; pour a little melted butter over it, and strew bread crumbs and Parmesan cheese as before; give color in the oven, or with a hot shovel.
Omelette à la Gendarme.
Ayez un petit ragoût de farce d'oseille bien fini & bien lié; ajoutez-y du Parmesan rapé & mies de pain...
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Omelette à la Mariée - Bride's Omelette

Omelette à la Mariée - Bride's Omelette

2 monthes ago   |   By 18thC Cuisine

Break ten eggs in a bowl and add a little salt, candied orange petals, citrus marmelade, crushed macarons; beat all very well. Make your omelette in the ordinary manner; serve hot, glazed with sugar [sprinkle on powdered sugar, or use regular sugar and broil or use a salamander]. Omelette à la mariée.
Cassez dix oeufs, mettez-y un peu de sel, de la fleur d'orange prâlinée, citron confit, macarons, le tout haché très-fin; faites votre omelette moëlleuse à l'ordinaire; servez chaud; glacez de sucre.
Les Soupers de la Cour, Menon, Tome IV, 1755, p. 68.
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Omelette à la Crême de Riz - Omelette with Cream & Rice Flour

Omelette à la Crême de Riz - Omelette with Cream & Rice Flour

2 monthes ago   |   By 18thC Cuisine

Mix two spoonsful of rice flour, with three eggs, a little salt, a quarter pound of sugar, a quarter pound of good butter, and a pint of cream: boil until as thick as Franchipane cream: when almost cold, add a little lemon zest, citrus marmelade, candied orange flowers, macarons crushed fine, ten egg yolks, the whites of which are well beaten; garnish the inside of a deep round pan with a sheet of paper, well buttered, and bake in the oven; turn it over upon a plate, and glaze it with sugar.
A delightful, lightly sweet dessert, more substantial than a soufflé. Use your imagination with...
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Omelettes en Canapé - Onion Omelettes

Omelettes en Canapé - Onion Omelettes

2 monthes ago   |   By 18thC Cuisine

Slice onions and fry in butter until carmelized, add two egg yolks and a little chopped parsley; make two small omelettes without salt, spread the onions over the omelettes and top with a few anchovy fillets, and then roll up lengthwise; have some pieces of bread cut like toasts, and fried in butter; cut the omelettes according to the size of the bread, and place the slices of omelettes on the bread; pour a little melted butter on top and sprinkle with bread crumbs and Parmesan cheese; give a little color by broiling in the oven or passing a salamander over: serve what sauce you please...
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