Crayfish Omelet

Ingredients

• two dozen tails of boiled Crayfish
• ten eggs
• 4oz. of butter
• 1 table-spoonful of white sauce
• a little salt
• a little nutmeg
• a small pinch of finely-chopped parsley

Method

1. 1

   Cut Crayfish tails into dice.

2. 2

   Mix with claw meat, mushrooms, eggs, salt, nutmeg, and parsley.

3. 3

   Cook in butter, add Crayfish mixture, roll omelet, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 527. The excerpt below is the record exactly as published.

Crayfish Omelet. —(1) Take two dozen tails of boiled Cray- fish and cut them up into dice. Remove the flesh from the claws, chop it up with the trimmings of the tails and an equal quantity of fresh mushrooms, put them into a basin, and add ten eggs, a little salt and nutmeg to season, and a small pinch of finely-chopped parsley ; whip them well for two or three minutes. Put 4oz. of butter into an omelet-pan and warm it, add the eggs, &c., let it thicken a little, and then put the tails — previously mixed with 1 table-spoonful of white sauce

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