pescatariannut-freesoy-free
Fish Omelette
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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 Kirmess cook book (1907), page 137. The excerpt below is the record exactly as published.
ISH OMELETTE. Mrs. Seely's Cook Book. Take one teaspoonful of chopped onion and one tablespoonful of green peper. Be sure both are chop- ped very fine and cook them until they are a delicate brown. Scald and remove the skins of three tomatoes, cut up and add to the mixture. Cook all for ten min- utes, or until the tomatoes are done. Break six eggs in a bowl, beat them well and season. Mix in about one-half of the tomato, pepper, and onion. Put one tablespoonful of butter in an omelette pan and let it come to a boil. Put in the egg mixture; and when it begins to set, put in vegetables. Turn and serve. SPANISH OMELETTE. Kyrle Bellew. The omelet Espanol is constructed as follows : Make a sauce of one tablespoon of butter and the same of browned flour in a deep frying pan. When piping hot, stir in a cup of canned tomato, half a cup of mush- rooms, sliced fine, and the same quantity of minced ham. Season with red pepper, onion juice and salt. 324 KIRMESS COOK BOOK. Let it simmer about eight minutes, then stir in four beaten eggs. Stir carefully as it thickens, and when eggs are set, serve on buttered toast. FISH OMSIiETTB. Contributed. Make about a half pint of white roux, add a piece of butter about the size of an egg, twelve shelled and cooked shrimps; season with salt and pepper; let it cook for two or three minutes, stirring all the time, then add half of a green sweet pepper
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