Heat 2 tablespoons olive oil, add onion and fry slowly until
it begins to color; add garlic and fry until golden. Then add
tomato; simmer; add mushrooms and green pepper and simmer
until thick. Pour in broth and simmer, stirring frequently until
liquid is the consistency of a sauce; season and add parsley. At
least three-quarters of an hour of constant care is necessary to
bring this sauce to perfection. Beat eggs, with water and sea-
sonings only, until thoroughly mixed. Heat remaining olive oil
to near smoking, pour in egg mixture and reduce heat some-
what. Proceed to make omelet in the French manner, thus:
Hold the handle of the pan with the left hand; as soon as a
good film is set tilt pan toward you, lift the far half of film
and fold it over toward you; set pan level again and liquid egg
at once covers the bottom of the pan and a new film sets, which
is lifted and deftly turned over the part already cooked. Repeat
as many times as is possible, for the more layers of film, the
more tender the omelet. When the last film is set lay some
of the sauce across the center of omelet and roll the part already
cooked over it. Leave only until well set, then slide onto a hot
platter. Pour sauce around and serve at once. The omelet must
be moist, and creamy, the inside having the tender consistency
of a custard.
The pan is the secret of a successful omelet. It should be
thick, shallow, wide, and have spreading sides, in order to allow
the greatest freedom in manipulating the eggs; but most im-
142 THE EUROPEAN COOKBOOK
portant of all, it must be kept perfectly smooth by being used
for no other frying. In case the careless cook should allow the
omelet to stick, the pan may be made smooth by heating oil or
lard in it and then wiping it clean with successive wads of
crumpled brown paper, rubbing and polishing until no vestige
of scorched butter or egg remains. An omelet pan is always
kept right for the next omelet by cleaning it in this manner.
It should never be washed. A wide spatula is best for lifting
the cooked film from the bottom of the pan, as well as for the
final rolling and taking up.
HAM OMELET
(Tortilla de Jamon)
Y2 pound cooked ham, minced 3 cups milk
Yi teaspoon minced onion Salt
1 teaspoon minced parsley 1 teaspoon granulated sugar
2 tablespoons mashed potatoes 3 eggs
1 teaspoon butter
Mix ham with onion and parsley. Dissolve the mashed
potato in the milk with a pinch of salt and add with the sugar
and the yolks of the eggs thoroughly beaten. Mix the ingredients
well. Beat the whites of the eggs until stiff but not dry, and
whip them into the omelet. Put in buttered baking dish and
set in water in a moderate oven (3500 F.) until set.
MEATS
{Carries)
POT PIE
(Menestrd)
2 tablespoons fat i hard-cooked egg, sliced
l/2 pound sausage, sliced i cup green lima beans
2 garlic cloves, minced✪ Spanish Omelet (Tortilla de Huevos Espahol) 2 cups green peas
1 tomato, chopped 2 artichoke bottoms
54 teaspoon each, cinnamon, l/2 teaspoon salt
pepper and saffron Boiling water
1 cup left-over meat, chopped 1 standard recipe biscuit dough
Page 59 · 3 recipe records on this page
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Heat 2 tablespoons olive oil, add onion and fry slowly until
it begins to color; add garlic and fry until golden. Then add
tomato; simmer; add mushrooms and green pepper and simmer
until thick. Pour in broth and simmer, stirring frequently until
liquid is the consistency of a sauce; season and add parsley. At
least three-quarters of an hour of constant care is necessary to
bring this sauce to perfection. Beat eggs, with water and sea-
sonings only, until thoroughly mixed. Heat remaining olive oil
to near smoking, pour in egg mixture and reduce heat some-
what. Proceed to make omelet in the French manner, thus:
Hold the handle of the pan with the left hand; as soon as a
good film is set tilt pan toward you, lift the far half of film
and fold it over toward you; set pan level again and liquid egg
at once covers the bottom of the pan and a new film sets, which
is lifted and deftly turned over the part already cooked. Repeat
as many times as is possible, for the more layers of film, the
more tender the omelet. When the last film is set lay some
of the sauce across the center of omelet and roll the part already
cooked over it. Leave only until well set, then slide onto a hot
platter. Pour sauce around and serve at once. The omelet must
be moist, and creamy, the inside having the tender consistency
of a custard.
The pan is the secret of a successful omelet. It should be
thick, shallow, wide, and have spreading sides, in order to allow
the greatest freedom in manipulating the eggs; but most im-
142 THE EUROPEAN COOKBOOK
portant of all, it must be kept perfectly smooth by being used
for no other frying. In case the careless cook should allow the
omelet to stick, the pan may be made smooth by heating oil or
lard in it and then wiping it clean with successive wads of
crumpled brown paper, rubbing and polishing until no vestige
of scorched butter or egg remains. An omelet pan is always
kept right for the next omelet by cleaning it in this manner.
It should never be washed. A wide spatula is best for lifting
the cooked film from the bottom of the pan, as well as for the
final rolling and taking up.
HAM OMELET
(Tortilla de Jamon)
Y2 pound cooked ham, minced 3 cups milk
Yi teaspoon minced onion Salt
1 teaspoon minced parsley 1 teaspoon granulated sugar
2 tablespoons mashed potatoes 3 eggs
1 teaspoon butter
Mix ham with onion and parsley. Dissolve the mashed
potato in the milk with a pinch of salt and add with the sugar
and the yolks of the eggs thoroughly beaten. Mix the ingredients
well. Beat the whites of the eggs until stiff but not dry, and
whip them into the omelet. Put in buttered baking dish and
set in water in a moderate oven (3500 F.) until set.
MEATS
{Carries)
POT PIE
(Menestrd)
2 tablespoons fat i hard-cooked egg, sliced
l/2 pound sausage, sliced i cup green lima beans
2 garlic cloves, minced 2 cups green peas
1 tomato, chopped 2 artichoke bottoms
54 teaspoon each, cinnamon, l/2 teaspoon salt
pepper and saffron Boiling water
1 cup left-over meat, chopped 1 standard recipe biscuit dough