The King of Oude’s Omlet

Method

Whisk up very lightly, after having cleared them in the usual way, five fine fresh eggs; add to them two dessertspoonsful of milk or cream, a small teaspoonful of salt, one—or half that quantity for English eaters—of cayenne pepper, three of minced mint, and two dessertspoonsful of young leeks, or of mild onions chopped small. Dissolve an ounce and a half of good butter in a fryingpan about the size of a plate, or should a larger one of necessity be used, raise the handle so as to throw the omlet entirely to the opposite side; pour in the eggs, and when the omlet, which should be kept as thick as possible, is well risen and quite firm, and of a fine light brown underneath, slide it on to a very hot dish, and fold it together “like a turnover,” the brown side uppermost: six or seven minutes will fry it. This receipt is given to the reader in a very modified form, the fiery original which we transcribe being likely to find but few admirers here we apprehend: the proportion of leeks or onions might still be much diminished with advantage:—“Five eggs, two tolahs of milk, one masha of salt, two mashas of cayenne pepper, three of mint, and two tolahs of leeks.”

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