Boston Cooking-School cook book

BREAD OMELET 4 eggs 3/4 teaspoon salt 1/2 cup milk 1/8 teaspoon pepper 3/4 cup stale bread crumbs 1 tablespoon butter Soak bread crumbs 15 minutes in milk, add beaten yolks and seasonings, fold in whites beaten until stiff. Cook like Puffy Omelet. Serves 4. . BAKED OMELET 1 cup White Sauce (p. 191) 4 eggs 2 tablespoons butter Cool white sauce, add yolks beaten until thick and lemon-colored. Fold in whites, beaten until stiff. Melt butter in omelet pan. Pour in egg mixture and bake in slow oven (325° F.). This omelet may be cooked like Puffy Omelet. Serves 4 to 6. a EGGS WITH SPINACH A LA MARTIN 1 cup chopped, cooked spinach 1 tablespoon green pepper 3 eggs, slightly beaten cut in strips 3 tablespoons hot water 1 tablespoon cooked ham 1% teaspoon salt cut in tiny pieces 1 tablespoon red pepper cut in strips 1% tablespoons olive oil Add water, salt, peppers, and ham to eggs. Heat omelet pan, put in-olive oil, and pour in mixture. Cook like French Omelet. Serve on layer of spinach. Garnish with parsley. Serves 2. SAVOYARDE OMELET 1 cup potato cubes 1 tablespoon chopped parsley 34 tablespoon butter 3 tablespoons grated cheese 34 teaspoon onion juice 2 tablespoons butter V4 teaspoon salt 5 eggs, unbeaten Few grains pepper 24 cup cream Y% cup boiled leeks VY teaspoon salt Y% teaspoon pepper Wash potatoes and boil without paring until soft. Cool, pare, and cut in half-inch cubes. Put potato cubes with butter, onion juice, salt, and pepper in small frying pan and cook until potatoes . are slightly browned. Cut white portion of leeks in thin slices crosswise, cook in boiling, salted water until soft, and drain. Put 2 tablespoons butter in omelet pan. When melted, pour in eggs, to which have been added cream, salt, and pepper. As mixture cooks, prick and pick up with fork. When about half done, add prepared potatoes, leeks, and parsley. Continue cooking until of creamy consistency. Add cheese, increase heat to brown omelet quickly underneath. Fold and turn on hot serving dish. Garnish with sprig of parsley. Serves 6. JAPANESE LOBSTER OMELET 1 teaspoon butter 1/2 teaspoon sugar 1 small onion, thinly sliced 1 teaspoon Shoyu Sauce 1 stalk celery 1/2 cup lobster dice 2 tablespoons Chicken Stock (p. 151) 2 eggs Cook butter and onion 5 minutes. Add celery, washed, scraped, and thinly sliced crosswise, stock, sugar, Shoyu Sauce, and lobster. Butter individual omelet pan, turn in 1/2 mixture, add 1 egg, slightly beaten; spread evenly and cook until egg is set. Turn and fold like other omelets; repeat. This omelet serves two. CHAPTER 27 RICE WITH CHEESE 1 quart steamed rice (p. 64) Butter 14 pound mild cheese Milk Cayenne - Buttered cracker crumbs Cover bottom of buttered baking dish with rice, dot over with butter, sprinkle with thin shavings of cheese and few grains cayenne. Repeat until rice and cheese are used. Add milk to half depth of contents of dish. Cover with crumbs. Bake in moderate oven (350° F.) until cheese melts and crumbs are brown. RICE A LA RISTON 114 cups steamed rice 1% medium-sized cabbage, finely (p. 64) chopped 2 slices bacon, finely 1% teaspoon chopped parsley chopped 4 cup Veal or Chicken Stock (p. 150) Cook cabbage with bacon 30 minutes over slow heat. Add other ingredients, salt and pepper to taste, and cook 15 minutes. Serves 4. TURKISH PILAF I 1 cup rice, washed and drained 134 cups tomato pulp 1 cup boiling water, hot tomato juice or 2 tablespoons butter highly seasoned-Brown Stock (p. 144) Cook rice in butter until brown, add water, and steam until water is absorbed. Add tomato pulp, cook until rice is soft, and season with salt and pepper to taste. Serves 4 to 6.