Fish Omelet

Ingredients

• six large smelts
• four eggs
• four table-spoonfuls of milk
• two table-spoonfuls and a half of butter
• one table-spoonful of chopped chives
• half a teaspoonful of chopped parsley
• a generous teaspoonful of salt
• a little pepper

Method

1. 1

   Remove skin and bones from smelts, cut into fine pieces.

2. 2

   Melt butter in a pan, add fish, chives, parsley, and salt.

3. 3

   Cook for five minutes, then add milk and keep warm.

4. 4

   Beat eggs, add remaining milk and salt.

5. 5

   Melt remaining butter in a pan, pour in eggs, and shake until thick.

6. 6

   Spread fish on top, roll, and serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 221. The excerpt below is the record exactly as published.

Fish Omelet. This is a very savory dish. The materials used are : six large smelts, four eggs, four table-spoonfuls of milk, two table-spoonfuls and a half of butter, one table-spoon- ful of chopped chives, half a teaspoonful of chopped parsley, a generous teaspoonful of salt, and a little pep- p

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