Eggs a la Caracas

Ingredients

• 1 tablespoon butter
• 1/2 pound dried beef
• 1 tablespoon grated cheese
• 1 cup tomatoes
• Salt and pepper

Method

1. 1

   Melt the butter in a frying-pan and, when hot, add the dried beef and cheese.

2. 2

   Toss lightly until the beef is slightly frizzled, add the tomatoes, the seasonings, and the eggs beaten until light.

3. 3

   Stir and cook gently until of a creamy consistency.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 37. The excerpt below is the record exactly as published.

EGGS A LA CARACAS I tablespoon butter Salt and pepper y\ pound dried beef 4 eggs I tablespoon grated cheese Onion-juice I cup tomatoes IMelt the butter in a frying-pan and, when hot, add the dried beef and cheese. Toss lightly until the beef is slightly frizzled, add the tomatoes, the seasonings, and the eggs beaten until light. Stir and cook gently until of a creamy consistency. PLAIN PUFFY OMELET 4 eggs Salt and pepper 4 tablespoons hot water Butter Beat the egg-w^hites until stiff. Beat the yolks until thick and lemon-colored, beat into them the hot water and add salt and pepper. Cut and fold together the yolks and stiffly beaten whites. Melt enough butter in an omelet-pan to grease the bottom and sides of the pan. Turn the egg mixture into the pan and cook over a slow fire until it is puffy and a light brown underneath, then place in the oven until the top is dry. Touch the top of the omelet lightly with the finger and if the egg does not stick to the finger the omelet is done. Do not overcook it or it will shrink or be tough. Loosen the edges of the omelet, slip a spatula or flexible knife under the side next to the handle of the pan, fold one-half over the other and press slightly to make it stay in place, slip on to a hot plate and serve at once. 92 NEW DELINEATOR RECIPES PLAIN FRENCH OMELET 6 eggs 2 tablespoons butter

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