Chicken Omelet

Ingredients

• six eggs
• one tablespoonful of milk
• three-quarters of an ounce of butter
• season to taste
• season to taste
• cut some cold boiled or roast chicken

Method

1. 1

   Cut chicken into small dice and heat in white sauce.

2. 2

   Beat eggs with milk and season.

3. 3

   Melt butter in a chafing dish, pour in egg mixture, stir until beginning to set, add chicken in the center, fold sides, allow to color, and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

season to taste with salt and pepper and nutmeg, add a few small button mushrooms, cut into slices. Now put the chicken in the sauce, heat the pieces thoroughly, allowing about 15 minutes. Just before serving stir the yolk of an egg into the sauce. Dish up on a hot dish or serve from the chafing dish. Fried bread crotitons may be served as a garnish if liked. Steweb Cbtcken wttb iRtce. [Ragout de Poulet au Riz.) Cut the remains of a roast or boiled chicken, free from bones, into large dice shapes. Put this into the chafing dish with three or four table- spoonfuls of white sauce and a cupful of cooked rice, season with salt, pepper, and a grate of nut- meg. Moisten further with a little white stock, cover the dish and let it simmer gently for about 25 minutes. Stir the ragout occasionally. Serve hot. Ubicken ©melet. [Omelette de Volatile.) Cut some cold boiled or roast chicken, free from bone, skin, and gristle, into small dice, 26 Chafing Dish Cookery season to taste, and heat up in a little white sauce. Beat up six eggs with one table-spoonful of milk, and season to taste with salt and pepper. Melt three-quarters of an ounce of butter

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