Corn Omelet

Ingredients

• six boiled cobs
• three eggs
• salt
• pepper
• minced parsley

Method

1. 1

   Grate corn grains and mix with whipped eggs, season to taste, and finish in the usual way.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

pepper, and baked till of a pretty golden brown. This is known as Gnocchi alia Napolitana. If preferred, tomato puree or any good sauce or gravy may be used instead of the cheese, &c. If, however, the green corn in the ear be available, the following are some of the ways in which it may be utilised : Corn, Indian, to boil. — Choose short, thick ears, and strip off all but the inner layer of husk, turning this back to remove the “ silk ” from the corn and any bad grains ; then fold it back, tie it up at the top, put it in a large pan half full of boiling water, and boil steadily for fifteen to twenty minutes, according to the size of the ear ; now remove the strings, and serve very hot, with a boat of melted butter, Holland- aise sauce, or oiled butter, as you please. Or, remove the husks and silk from six young corn cobs, lay them in a pan with sufficient water to cover them, add a gill of milk, |-oz. of butter, and a small handful of salt, and cook for twenty minutes. Serve very hot in a napkin. N.B. — This last is the best way of cooking canned corn. grated. — Boil some corn by the first recipe, then grate off all the grains and heat over the fire with a little salt, white pepper, butter, and a spoonful or so of cream, and serve very hot. fritters. — Remove the grains from some cold boiled corn, mix these with good frying batter. VEGETABLES. drop the mixture by spoonfuls into hot fat, and fry to a golden brown. Drain, and serve dusted with fine’salt and coralline pepper. Corn, Indian, roasted. — Husk and silk the cobs as before, brush them over with butter, season them with salt and pepper, and lay them in a baking tin in front of and close to a clear hot fire ; let them toast till they are nicely browned, turning them now and again to ensure their colouring evenly, and serve very hot. and tomatoes. — Peel and cut up small a pound of tomatoes, put them into a pan with butter, salt, and pepper, and let them all simmer gently at the back of the range till they are reduced to two- thirds of their original bulk. Have ready six ears of corn previously husked, silked, and cooked for fifteen minutes in salted water ; cut the grains from the cob, stir the former in among the tomatoes, and serve hot. succotash. — Have ready half a breakfast- cupful of grated or canned corn and the same of cooked beans. (If French or string beans are chosen, cook in just enough salted water to cover them ; if Lima or butter beans are used, cook till perfectly tender; whilst if dried beans are preferred, they must be soaked for twenty-four hours and then cooked as usual.) Mix the corn and the beans, season to taste with salt and pepper, add just enough milk to moisten it all, stir in a teaspoonful of flour and a full tablespoonful of butter, let it just boil up well, then serve. If over-cooked the corn toughens. 'pie. — Stir together a tablespoonful each of sifted flour and butter over the fire till perfectly VEGETABLES. 57 blended (or take an equivalent amount of white roux) and moisten with about a gill of milk or single cream, season to taste with salt and Avhite pepper, then stir in the yolks and whites of two eggs beaten separately, and lastly the grains cut from four or five ears of cold boiled (or canned) Indian corn, and bake twenty minutes in a shallow piedish. Corn, Indian, omelet. — Grate the grains from six boiled cobs, and mix this pulp with three eggs whipped as for an omelet, and finish in the usual way, after seasoning it to taste with salt, pepper, and minced parsley

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