Chicken Omelet

Ingredients

• 1 pint of chopped chicken
• 1 tablespoon butter
• 1 tablespoon of parsley, chopped fine
• 1 pint of milk
• 1/2 teaspoon salt
• and pepper
• 1/2 cup of stale bread crumbs
• 3 eggs

Method

1. 1

   Make white sauce of milk and butter with a level tablespoon of flour rubbed into it; add bread crumbs, salt, pepper, chicken, parsley and yolks.

2. 2

   Beat whites and stir into the mixture.

3. 3

   Put into a hot greased pan, cook 20 minutes and serve immediately.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 32. The excerpt below is the record exactly as published.

CHICKEN OMELET 1 pint of chopped chicken, 1 tablespoon butter, 1 tablespoon of parsley, chopped fine, 1 pint of milk, V2 teaspoon salt, and pepper, V-2 cup of stale bread crumbs, 3 eggs. Make white sauce of milk and butter with a level tablespoon of flour rubbed into it; add bread crumbs, salt, pepper, chicken, parsley and yolks. Beat whites and stir into the mixture. Put into a hot greased pan, cook 20 minutes and serve immediately. Mrs. Henry Peterson 57 CHEESE BALLS Mix together iy2 cups grated cheese, *4 teaspoon salt, pinch of red pepper, 1 tablespoon floor, stiff whites of 3 eggs. Roll in cracker crumbs and fry in deep fat. Mrs. Henry Peterson CHEESE SOUFFLE 4 tablespoons butter 6 eggs 2 heaping tablespoons flour 1 teaspoon salt 1 cup milk 1 pinch cayenne pepper 2 cups yrated plain cheese Melt butter, add flour sifted with seasoning, then the milk. When thick add yolk-; of e<>g.s then grated cheese. Set away to cool. When ready for cooking — any time — add beaten whites of eggs, turn into buttered baking dish and bake slowly 20 to 25 minutes. Serve from oven to table. Mrs. E. D. McCall CHEESE BISCUITS 1 cup grated yellow cheese 1/3 cup butter 1 cup flour Salt, pepper, and paprika Make into dough and place in refrigerator for 2 hours. Roll out very thin — cut with small biscuit cutter. Place pecan on top of each biscuit and bake in slow oven. Mrs. Joe L. Wright 58 DESSERTS 'Gets many a lump of sweetness, too, Who comes to eat salt with you." ZWIBACK CAKE */2 box Zwiback rolled to crumbs 1 cup broken pecan meats 1 teaspoon baking powder 1 teaspoon cinnamon *6 eggs 1 cup sugar Use whipped cream filling and ice all over with the whipped cream. Serve with hot brandy flavoring sauce. * Beat whites and yolks separately with the sugar. Mrs. Hayden Clement TANGERINE TAPIOCA 9 tbs quick cooking tapioca 1 cup tangerine juice (can use 2 2|3 cups boiling water canned juice) 1 cup orange juice (not canned) Grated rind of 1 orange 1 cup whipped cream 1 cup sugar V2 teaspoon salt Add tapioca and salt to water and cook in double boiler 15 min- utes or until tapioca is clear, stirring frequently. Add sugar, juices and rind. Cool. Fold in whipped cream. Pile lightly in sherbert glasses. Chill. Garnish with tangerine shreds (if in season). Mrs. Roy Burdette, Jr. BAVARIAN CREAM 1 large can crushed pineapple 2 packages cherry jello beaten after cooled. 1/2 pint cream beaten Mix altogether and sit on ice. Serve with whipped cream. Mrs. Will Eagle JELLY MERINGUE 1 glass firm jelly Pinch of salt 2 egg whites Beat 2 egg whites until quite stiff and able to stand by them- selves, then add 1 glass of firm jelly, pinch of salt, and beat thor- oughly. Use in place of whipped cream. Mrs. James Cooper 59 ORANGE ICE BOX CAKE 18 squares sponge cake (2 inch) iy2 cups confectioner's sugar 1 2 cup butter y2 cup orange' juice 3 tbs lemon juice 1/8 teaspoon salt

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