Fish Omelet (Omelette au Poisson)
From Cookery for every household, 1914
Serves 1
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 528. The excerpt below is the record exactly as published.
Fish Omelet (Omelette au Poisson) 2 oz. cooked fish. 2 eggs. 1 tea - sp. chopped Pepper and salt, parsley. 1 oz. butter. Make in the same way as Plain Omelet (Recipe 1412), adding the fish, finely chopped, and the chopped parsley to the yolks of eggs. 1425. Ham Omelet (Omelette au Jambon) 2 oz. cooked ham. 1 tea-sp.chopped parsley 2 eggs. A little made mustard. 1 oz. butter. A pinch of pepper. Make in the same way as Plain Omelet (Recipe 1412), adding the ham finely chopped to the yolks of eggs. 1426. Kidney Omelet (Omelette aUx Rognons) 2 sheep’s kidneys. 1 tea-sp. chopped parsley
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