Cream-Sauce Omelets

Ingredients

• eggs
• from 5 to 6 tablespoons cream sauce may be used to each egg

Method

1. 1

   Prepare as a fluffy omelet but use cream sauce instead of unthickened liquid.

2. 2

   Cook in the oven at 300° to 325° F. for one hour or longer.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 98. The excerpt below is the record exactly as published.

Cream-Sauce Omelets. There is a limit to the amount of liquid which may be added to an egg in making an omelet. If the milk is thickened and made into a cream sauce (see page 63) it is possible to increase the propor¬ tion of liquid to egg. While 2 tablespoons of unthickened liquid to an egg is maximum, from 5 to J cup cream sauce may be used to each egg. Such omelets are more tender and Making Prune Souffle • {Left) The thick fruit pulp is folded carefully into the well-beaten whites; {Right) bake in slow oven until knife inserted comes out clean Poultry and Egg National Board less expensive; and fluffy ones are more successfully prepared when a cream sauce is used rather than unthickened liquid. Such omelets are prepared in the same way as any fluffy omelet. The thoroughly cooked and slightly cooled cream sauce and seasonings are added to the yolks, and the stiffly beaten whites are folded in last. This type of omelet may be cooked in the oven rather than on top of the range, if desired. When baked, use an oven temperature of 300° to 325° F. for one hour or longer de¬ pending upon the size of the omelet. Souffles. A souffle is a baked cream- sauce omelet. A thick cream sauce is used (at least 3 tablespoons flour to 1 cup liquid) and 1 cup sauce to 3 or 4 eggs

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