Creole Omelet

Ingredients

• 1 tablespoon butter
• 4 eggs
• 2 tablespoons olive oil
• 2 onions
• 4 tomatoes
• 2 green peppers
• 1 teaspoon salt
• 1/2 teaspoon paprika

Method

1. 1

   Beat the eggs in a bowl with four tablespoons of water.

2. 2

   When the butter is heated to a light brown, turn in the eggs.

3. 3

   As they brown, lift the edges with a spatula and let the uncooked part run under.

4. 4

   When the omelet is brown underneath and creamy on top, fold once and slip onto a hot platter, surrounding it with Creole sauce made by heating olive oil and cooking onions, tomatoes, and peppers with salt and paprika.

Nutrition per serving

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 31. The excerpt below is the record exactly as published.

Creole Omelet 1 tablespoon butter 4 eggs 2 tablespoons olive oil 2 onions 4 tomatoes 2 green peppers 1 teaspoon salt l/2 teaspoon paprika Beat the eggs in a bowl with four table- spoons of water. When the butter is heated to a light brown, turn in the eggs. As they brown, lift the edges with a spatula_and let the uncooked part the omelet is brown derneath and creamy on top, fold once and slip onto a hot platter, sur- rounding it with Creole sauce. The sauce is made as follows: Heat two tablespoons of olive oil. Cut into this the onions, tomatoes and pep- pers. Add salt and paprika, cook slowly till wanted for the omelet. run un- under. When 30 THE SOUTHERN COOK BOOK Tallahassee Hush Puppies Embodied in the title of this recipe is a most interesting story. Years ago (in some sections it is still the custom) the negroes of Tallahassee, Florida, that quaint southern capital, would congregate on warm fall evenings for cane grindings. Some of them would feed the sugar cane to a one- mule treadmill while others poured the juice into a large kettle where it was boiled to sugar. After their work was completed, they would gather around an open fire, over which was suspended an iron pot in which fish and corn pones were cooked in fat. The negroes were said to have a certain way of making these corn pones which were un- usually delicious and appetizing. While the food was sizzling in the pot, the darkies would engage in rather weird conversations, spell- binding each other with "tall" stories of panther and bear hunts. On the outer edge of the circle of light reflected by the fire would sit their hounds, their ears pricked for strange sounds and their noses raised to catch a whiff of the savory odor of the frying fish and pones. If the talking ceased for a moment, a low whine of hunger from the dogs would attract the atten- tion of the men, and subconsciously a hand would reach for some of the corn pone which had been placed on a slab of bark to cool. The donor would break off a piece of the pone and toss it to a hungry dog, with the abstract murmur, "Hush, puppy!" The effect of this gesture on the hounds was always instantaneous and the negroes attrib- uted the result to the remarkable flavor of what eventually became known as "The Tallahassee Hush Puppy." 2 cups corn meal 2 teaspoons baking powder 1 teaspoon salt 1% cups sweet milk Vz cup water 1 large onion, chopped fine Sift the dry ingredients together and add the milk and water. Stir in the chopped onion. Add more meal or milk as may be necessary to form a soft but workable dough. With the hands, mold pieces of the dough into pones (ob- long cakes, about 5 inches long and 3 inches wide, and about •''4 of an inch thick). Fry in deep hot fat or oil until well browned. Hominy or Grits 1 cup hominy 4 cups boiling water 1 teaspoon salt 1 tablespoon butter Pour the hominy into the hot water and stir until it comes to a boiling point. Then lower the flame and let simmer slowly for one hour, stirring frequently. When ready to serve, put the butter into the hominy and beat well for a few minutes. Southern Corn Custard 2 cups canned corn 3 eggs 2 tablespoons melted butter 2 cups milk V-2 teaspoon sugar salt and pepper to taste cracker crumbs Beat the eggs well, add to the corn. Melt the butter and with the milk add to the corn and eggs. Stir well. Add the seasoning and ^ugar. Pour into a well - buttered casserole; sprinkle with cracker crumbs, dot with butter and bake in a very slow oven (250° F.) about 40 minutes or until custard has set. Corn Pudding 3 tablespoons corn meal 1 tablespoon salt J/2 teaspoon paprika

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