The Omelette

Appears in

Published 1963

About

So much has been said as well as written about the omelette’s capricious nature that otherwise daring cooks often refuse to attempt it. In actual fact, most of omelette-making is easier to do than to explain.

Omelettes can be infinitely varied in flavour, for no other dish so lends itself to the inventiveness of the cook. And once you learn to make a basic omelette, its countless variations – paysanne, provençale, parisienne, Parmentier, caviare, fines herbes - become child’s play. An omelette is perfectly easy to make and yet so easy to spoil. One false move and the dish is ruined. You might as well throw it away. It takes talent to make it right and you must be on the job every moment it is in preparation, for speed and efficiency count above all. Every omelette must be made to measure – let your guests wait for the omelette, never let the omelette wait for the guests.