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Definition of French omelet
1. Noun. Omelet cooked quickly and slid onto a plate.
Lexicographical Neighbors of French Omelet
Literary usage of French omelet
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1911)
"French omelet 4 eggs }£ teaspoon salt 4 tablespoons milk % teaspoon pepper 2
tablespoons butter Beat eggs slightly, just enough to blend yolks and whites, ..."
2. Cooking for Two: A Handbook for Young Housekeepers by Hill, Janet McKenzie (1909)
"In the French omelet, the eggs are beaten simply to mix well the whites and ...
French omelet In making a French omelet, much depends on the condition of ..."
3. The Boston Cooking School Magazine of Culinary Science and Domestic Economics by Mass Boston Cooking School (Boston, Boston Cooking School (Boston, Mass.) (1914)
"French omelet To make a French omelet, break the eggs into a bowl; ... Either the
plain French omelet, or the puffy omelet may be varied by the use of a ..."
4. Chafing-dish Recipes by Mrs Gesine Knubel Lemcke, Gesine Lemcke (1896)
"Then prepare either a German or a French omelet, pour over the kidney, fold over
and serve. Rum Omelet.—Prepare an omelet of 2 large or 3 small eggs the ..."
5. The New Cookery: A Book of Recipes, Most of which are in Use at the Battle by Lenna Frances Cooper (1913)
"Variations may be made in the French omelet the same as in the Puffy Omelet. ...
Cook as a French omelet, drawing back with a fork or spatula the cooked ..."
6. Foods and Sanitation: A Text-book and Laboratory Manual for High Schools by Edith Hall Forster, Mildred Weigley (1914)
"A French omelet differs in having the yolk and white beaten together. ... A French
omelet may be cooked in the same way, or it may be browned ..."
7. Practical Cooking and Serving: A Complete Manual of how to Select, Prepare by Janet McKenzie Hill (1902)
"French omelet To make a French omelet, break the eggs into a bowl; add as many
tablespoonfuls of water as there are eggs, counting two yolks as a whole egg, ..."
8. The Malone Cook Book by Mrs George Hawkins (1917)
"French omelet.— Beat four eggs slightly, just enough to blend yolks and whites
... Mix and cook a French omelet. Serve with thick tomato sauce in the center ..."
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