Asparagus Omelet

Ingredients

• 25 heads of asparagus
• 4 eggs
• 2 ozs. of butter
• pepper to taste
• salt to taste
• ½ pint of brown gravy

Method

1. 1

   Boil twenty-five heads of asparagus and when tender cut the green ends into very small pieces; mix them with four well-beaten eggs and add a little pepper and salt.

2. 2

   Melt a piece of butter, about two ounces, in an omelet pan, pour in the mixture, stir till it thickens, fold it over, and serve with a clear brown gravy.

Nutrition per serving

As published

This recipe was extracted from Savouries and sweets suitable for luncheons and dinners (1886) by Mary L. Allen, page 16. The excerpt below is the record exactly as published.

Asparagus Omelet. i For Foor Persons. — 25 heads of asparagus ; 4 eggs ; pepper tid salt to taste ; 2 ozs. of hutter ; ^ pint of hrown gravy. Boil twenty-five heads of asparagus and when |i!nder cut the green ends into very small pieces ; iix them with four well-beaten eggs and add a fttle pepper and salt. Melt a piece of butter, about ro ounces, in an omelet pan, pour in the mixture, Lir till it thickens, fold it over, and serve with a clear •'’own gravy. Parmesan Puffs. i i For Three Persons. — 4J ozs. of bread crumbs ; 4 ozs. o-f sated Parmesan; 2 ozs. of fresh butter; ^ teaspoonful i cayenne and salt mixed ; 2 eggs. Put four ounces of finely grated bread crumbs, uur ounces of grated Parmesan cheese, two ounces 36 SAVOURIES AND SWEETS. of fresh hutter, and a little salt and cayenne into a mortar and pound them thoroughly. Bind the mix- ture together with a well-beaten egg, and make it . into balls the size of a walnut ; egg and bread I crumb them and fry a nice light colour. Drain them , and serve very hot piled on a napkin. Cheese Omelet. 1. Foe Three Persons. — 4 eggs ; 2 tablespoonfuls of Parme- san ; teaspoonful of parsley ; cayenne and salt to taste ; 2 ozs. of butter for frying. Break four eggs into a basin, add a little salt and ' pepper, two tablespoonfuls of Parmesan cheese. Beat all well, add a little finely chopped parsley ; put two ' ounces of butter on omelet pan, pour it in. Brown ‘ nicely and serve. Spanish Rice. For Four Persons. — J lb, of rice ; | oz. of butter; 2 toma- , toes ; I tablespoonful of grated cheese ; pepper and salt to • taste. Boil half a pound of rice as for curry. Dry it; I well, and fry it with a slice of butter till it is lightly'! browned. Stir into it two large toasted tomatoes f and a tablespoonful of grated cheese. Season withj pepper and salt. Serve it piled high on a dish. Welsh Rabbit. For Two Persons. — 3 slices of buttered toast ; 3 slices of f cheese ; ^ teaspoonful of mustard and salt mixed. Make some slices of buttered toast, cover them “ with slices of cheese, spread a little mustard over the j ■ | cheese, and set in a Dutch oven before the fire to melt. Serve very hot. ' SAVOURIES AND SWEETS. 37 Buttered Eggs- ■ For Three Persons. — 2 eggs ; 1 oz. of butter ; pepper and , . It to taste ; three slices of buttered toast. Take two eggs and one ounce of butter ; melt :ie butter and add the eggs, stirring it the whole 1 une. As soon as it thickens su£B.ciently, put it : 'll slices of hot buttered toast, season with cayenne . iiid salt. Kidney Omelet. i 'For Two Persons. — 3 eggs; 1 kidney ; 2 J ozs. of butter ; I /yenne and salt to taste. 1 1 Take three eggs, one kidney, two and a half ounces I • ! butter ; skin the kidney and cut it very small, fry i in some of the butter till cooked. Mix the in- I rredients for the omelet well, taking care to whisk i ue yolks and whites separately ; season with pepper [lid salt, add the kidney. Melt the butter in the iinelet pan and fry the omelet till nice and brown, i iim and serve. Cheese Fondu. For Four Persons. — 1 oz. of flour; 1 oz. of butter: ■ pint of new milk ; cayenne and salt to taste ; 3 ozs. of i r;-ated Parmesan ; 3 eggs. j Melt an ounce of butter in a saucepan, mix 3 Qoothly with it one ounce of flour, a pinch of salt Did cayenne, and a quarter of a pint of new milk ; immer the mixture gently over the fire, stirring it LJ the time, till it is as thick as melted butter ; stir iT.to it three ounces of grated Parmesan cheese, mrn it into a basin, and mix with it the yolks of two ! ell-beaten eggs, whisk the whites of three to a stiff 38 SAVOURIES AND SWEETS. froth, and just before the fondue is baked add them. Pour the mixture into a well-oiled round tin, and bake twenty minutes. The tin ought only to be half full, as the fondue will rise a great deal. Savoury Toast. For Three Persons. — 3 anchovies ; \ saltspoonful of Pinch's dry mustard; 1 oz. of butter; cayenne to taste; 1 egg ; 1 tablespoonful of cream ; 1 large slice of brown biead and butter toast. Bone three anchovies, beat them to a paste, add a pinch of dry mustard, a small piece of butter and cayenne ; put it into a saucepan with the yolk of an egg and a tablespoonful of cream, stir well over the fire, but do not let it boil. Make a slice of brown l)read toast, butter it well, and pour the above over it. French Bean Omelet. For Three Persons. — 2 tablespoonfuls of boiled French beans ; 4 eggs ; 2 table^poonfuls of grated Parmesan ; 2 ozs. of butter for frying ; salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.