Baked Omelet

Ingredients

• 1 tablespoon butter
• 1 cup milk
• 1 tablespoon flour
• 6 eggs
• 1/2 teaspoon salt

Method

1. 1

   Put the butter in a pan over the fire; when melted add the flour; mix well; then add the milk gradually, stirring until thick and smooth.

2. 2

   Add the salt and set aside to cool.

3. 3

   Beat the eggs, yolks and whites separately; fold first yolks and then whites into the cream sauce; pour into a baking dish, and bake in a moderate oven for about fifteen minutes.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 48. The excerpt below is the record exactly as published.

BAKED OMELET 1 tablespoon butter 1 cup miUc 1 tablespoon flour 6 eggs Vi teaspoon salt Put the butter in a pan over the fire; when melted add the flour; mix well; then add the milk gradually, stirring until thick and smooth. Add the salt and set aside to cool. Beat the eggs, yolks and whites separately; fold first yolks and then whites into the cream sauce; pour into a baking dish, and bake in a moderale oven for about fifteen minutes. Serve at once. 9 125 EGGS Planned for a Family ol Foui BAKED EGGS A LA MARTIN 2 tablespoons butter 1 level teaspoon salt 2 tablespoons flour 6 eggs 1 pint milk V2 cup grated cheese Red pepper Make cream sauce as for baked omelet; pour half of it into a baking dish; break over it six eggs, and cover them with the re- maining half of the sauce. Sprinkle red pepper and the grated cheese over the top and bake in a moderate oven for ten or fifteen minutes. WELSH RAREBIT 2 cups grated cheese Vz cup milk Yolks of 2 eggs Salt and red pepper 4 slices buttered toast Place the milk in a pan over a moderate fire; when hot, add the cheese; stir until the cheese is thoroughly melted; then add the eggs and seasoning and pour over the toasted bread. GOLDEN BUCK 1 cup milk 1/2 teaspoon salt

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