Crumb Omelette (A German recipe)

Ingredients

• 6 eggs
• 1 cup of cream
• 1 tablespoonful of cornstarch
• 1 cup of bread-crumbs
• season with salt, pepper
• parsley
• a little chopped onion

Method

1. 1

   Beat the whites and yolks of 6 eggs separately, adding to the yolks 1 cup of cream blended with 1 tablespoonful of cornstarch and 1 cup of bread-crumbs.

2. 2

   Stir, season with salt, pepper, and parsley and a little chopped onion, pour into a buttered pan and cook until it is brown before folding.

3. 3

   Can be served with a puree of spinach or any vegetable made into a cream, or it can be made as an ordinary omelette, the bread being cut into dice and fried before adding, in the centre.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

cup of cream, or white broth, and pressed through a sieve. Arrange this evenly, and break over it carefully four or more fresh eggs. Bake until the eggs are firm. This can also be made with a foundation, or mattress of spinach, or any other vegetable. EGGS (k la Gruydre). Melt J^ pound of grated Gruyere cheese with a teaspoonful of butter, i cup of chicken broth, some chopped onion and parsley, nutmeg, and salt. When well blended, add four well-beaten eggs, stir until firm, and serve on toast. FONDUE. (Switzerland.) Take as many eggs as there are people, add J^ of their weight in grated cheese, and yi their weight in butter. Beat the eggs, white and yolks, together, add the cheese and butter, salt and pep- per. Cook until it is thick, and pour into a deep dish. Add parsley if desired. POACHED EGGS. (Roumania and Turkey.) Make a puree of i pound of cooked and chopped calves' liver, i cup or less of stock, parsley, pepper, 63 With a Saucepan over the Sea and salt. Put this through a sieve, arrange on a dish, as a bed for 6 poached eggs, and pour around a sauce made of stock, flavored with capers or tarragon vinegar. EGGS (as cooked in Nuremberg). Peel 4 hard-boiled eggs, dip them in batter, fry brown, dip and fry again, until twice the usual size. Serve with a sauce of tomatoes or on a bed of spinach, cooked and made into a paste. FRIED EGGS (as cooked in Scotland). Make a forcemeat of yi cup of milk and equal parts of bread-crumbs and chopped ham, the yolk of an egg, and a little French mustard. Dip fried eggs in this, then fry again, and serve with a salad of watercress. EGGS (as cooked in Lyons). Peel and slice 6 hard-boiled eggs. Make a sauce of 2 large white onions, chopped fine, i ounce of butter, add ^ pint of stock, parsley and seasoning. Pour this over the eggs, in a border of fried potatoes. FRIED EGGS. (Alsace-Lorraine.) Wash and slice neatly i large cooked carrot; add I gill of white stock, a spoonful of butter, 64 With a Saucepan over the Sea 12 roasted and shelled chestnuts, and 2 sausages, sliced. Stir and cook 20 minutes, add salt, pepper, and a spoonful of sherry. Pour over the 10 fried eggs, with the vegetables around. SPANISH OMELETTE. Beat the whites and yolks of 6 eggs separately, and add salt, pepper, j4 tablespoonful of flour mixed with as much milk; pour into a buttered pan and cook till firm. Before folding it on a plate pour between the following sauce, i bay- leaf, I onion, some parsley, i green pepper, free from seeds, 4 fresh mushrooms, a tablespoonful of ham, all chopped fine, and i lamb's kidney, sliced. Fry these in butter or olive oil, add 3 tomatoes, skinned, and i cup of consomme. Cook these j4 an hour before pouring in the omelette. FRENCH OMELETTE. Beat the whites of 5 eggs very stiflT and set aside in a cool place. Beat the yolks well with salt, pepper, butter the size of a walnut, 2 table- spoonfuls of cream, a little nutmeg, }4 spoonful of onion juice, and i spoonful of chopped parsley. Add these lightly to the whites and cook in a hot, Buttered pan. This makes a very tender, delicate omelette. 5 6s With a Saucepan over the Sea CRUMB OMELETTE. (A German recipe.) Beat the whites and yolks of 6 eggs separately, adding to the yolks i cup of cream blended with a tablespoonful of cornstarch and a cup of bread- crumbs. Stir, season with salt, pepper, and parsley and a little chopped onion

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