Banana Omelet

Ingredients

• 2 bananas
• 1 oz. butter
• A pinch of nutmeg
• Salt
• Pepper
• A plain omelet

Method

1. 1

   Melt butter in a saucepan, add sliced bananas, season with salt, pepper, and nutmeg, and cook gently for 3-4 minutes.

2. 2

   Make a plain omelet and place the bananas in the center before folding.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 527. The excerpt below is the record exactly as published.

Banana Omelet 2 bananas. | oz. butter. | A pinch of nutmeg. Salt. Pepper. | A plain omelet. Choose the bananas not too ripe, peel them, and cut them in slices about § inch in thickness with 1421. Omelet with Chicken (Omelette & la Reine) 2 or 3 table-sps. cooked chicken. 1 table-sp. cooked ham or tongue. 2 table-sps. white sauce. Grated lemon rind. Lemon juice. Salt. Pepper. A plain or savoury omelet. Some good gravy. First prepare the mixture for filling the omelet. Mince the chicken and ham finely and heat them in a small saucepan along with the white sauce. Season to taste with pepper, salt, and a little grated lemon rind and lemon juice. Make a plain or savoury omelet, and put the chicken mixture in the centre before folding it over. Serve with a little good gravy or some thin tomato sauce poured round. 1422. Omelet with Chicken Livers (Omelette a la Turque) 3 chicken livers. 1 gill brown sauce. \ oz. butter. Seasoning. A plain or omelet. savoury Wash the livers, being careful to remove the gall and any discoloured parts, dry them, and cut them in small pieces. Melt the butter in a small sauce- pan, put in the liver, and saute it until it has lost its raw appearance. Then add the sauce and seasoning to taste, and simmer all together about 10 minutes. Make an omelet as directed in Recipe 1411 or 1412, and before folding it over put a spoonful of the liver in the middle. Serve on a hot dish, put the remainder of the liver in little heaps at the ends, and pour the sauce round. Note. — A little tomato puree added to the sauce would be an improvement. 1423. Curry Omelet (Omelette a l’lndienne) 1 gill curry sauce. 1 cupful boiled rice. A plain omelet. 1 dessert - sp. curry paste. 1 dessert-sp. chutney. Make a plain omelet according to Recipe 1412, adding the curry paste and the chutney (finely 330 COOKERY FOR EVERY HOUSEHOLD chopped) to the yolks of eggs. Serve the omelet on a bed of boiled rice, and pour curry sauoe round. 1424. Fish Omelet (Omelette au Poisson) 2 oz. cooked fish. 2 eggs. 1 tea - sp. chopped Pepper and salt, parsley. 1 oz. butter

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