Eggs La Cream
From Trinity cook book, 1925
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 6. The excerpt below is the record exactly as published.
salt to taste, fold in the well-beaten whites and cook in a hot, well-buttered omelet pan or skillet. When done, fold over and turn out on a hot platter. Cheese Sauce: One tablespoon of butter melted, add one tablespoon of flour, stir together until smooth, add one cup of milk, allow to thicken, stir- ring constantly. Add one-half teaspoon of salt, a pinch of sugar and one cup of grated cheese, and when melted pour over the omelet. Serve at once. EGG OMELET Four eggs, beaten separately, one teaspoon of flour mixed in a little cold milk, one cup of sweet milk, one-half teaspoon of salt. Butter pan and have it hot; pour in mixture and cook slowly on top of stove. Turn when done and serve at once. EGGS LA CREAM Four hard-boiled eggs, one dozen small spring onions minced, one cup of bread crumbs, lump of butter the size of an egg, salt and pepper to taste
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