French Baked Omelet

Ingredients

• Beat 4 yolks of eggs
• 6 soda crackers crushed fine
• salt
• pepper
• 1 teaspoonful of grated onion
• 1 tablespoonful of butter
• 1 cup of milk
• the whites beaten stiff

Method

1. 1

   Beat yolks of eggs and mix with crushed soda crackers, salt, pepper, grated onion, butter, and milk.

2. 2

   Add beaten whites.

3. 3

   Pour into a well-buttered baking-dish and bake in a hot oven.

4. 4

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 16. The excerpt below is the record exactly as published.

the whites beaten stiff and mix with a tablespoonful of cream. Beat a ounces of Jtme butter in an omelet pan ; add the beaten eggs and shake the pan to spread evenly. Have ready some finely minced ham. Spread on half of the omelet, fold and serve at once on a hot dish. II.— Jewish Stewed Tongue. Boil a calf's tongue in salted water until tender ; skin and slice thin. Then heat 2 ta- blespoonfuls of butter ; add i chopped onion ; stir in i tablespoonful of flour until brown ; add 3 cups of the water in which the tongue was cooked, ^ cup of seeded raisins, a few cloves, I bay-leaf, ^ cup of vinegar, and % teaspoonful of paprica. Let all boil well; then add the sliced tongue. Let simmer ten niinutes. Serve hot or cold. 12. — French Prune Souffle. Cook J4 pound of prunes until soft; re- move the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoon- fuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the eggs beaten stiff. Put in a pudding-dish and bake in a moderate oven for ten minutes and serve. Jtmt 13. — Italian Cooked Eggs. Take 6 hard-boiled eggs and cut length- wise. Put in a pan with 12 anchovies, some onion juice and i tablespoonful of finely chopped parsley. Season with salt, white pepper and a little nutmeg, grated. Then pour over all % pint of sour cream. Let boil up once and serve hot with croutons. 14. — Spanish Broiled Steak. Season a porter-house steak with salt and pepper and rub with butter. Place on a hot gridiron and let broil on a quick fire on both sides. Make thb sauce : Chop i onion end brown in i tablespoonful of butter ; add % cup of stock and ^ cup of claret ; let boil well. Season and thicken the sauce with a little Hour and some chopped parsley. Let boil up and serve at once with the steak. 15. — Liver a la Bourgognc. Season a calf's liver with salt and pepper; put a few slices of bacon in a saucepan ; let get very hot. Add the liver, r onion, i car- rot, 3 bay-leaves and z sprigs of thyme minced fine; cover and let brown a few minutes. June Then add i glass of sherry wine, salt and pepper and sprinkle with flour. Let simmer ten minutes. Serve hot with potatoes. i6. — Messina Macaroni. Boil some macaroni in salted water until tender. Then &y i onion and 3 cloves of gallic chopped in olive-oil. Add r cup of tomato-sauce, salt and pepper to taste. Then add the macaroni, and let fry altogether. Serve hot with baked chicken. 17. — Dutch Prune Pudding. Boil prunes until very soft ; remove the stones. Mash well; add the yolks of 4 beaten eggs, 3 tablespoonfuls of sugar, i cup of bread-crumbs, i teaspoonful of vanilla, J^ cup of chopped nuts, and the whites of the eggs beaten stiff. Put in a well-buttered pudding- dish and bake in a moderate oven until done. Serve cold. 18.— Irish Beef Stew. Season a piece of fat beef; put in a stew- pan with some hot water. Let cook slowly a half hour. Then add 3 potatoes, cut in dice pieces, and i onion, sliced. Let cook slowly until tender. Add ^ cup of com and I cup of tomatoes ; season with salt and pep- per. Let all cook until done. Serve hot. 19.— English Creamed Asparagus. Cut tough ends from the asparagus; scrape and boil in salted water until tender. Make a cream sauce. When done, sdr in the yolk of an egg; season with a little white pepper. The sauce must be rather thick and poured hot over the asparagus. Serve with veal chops. aa — French Float. Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a boiled custard. Use 4 yolks of eggs and flavor with rose-wa- ' ter. Beat the whites with pulverized sugar and flavor to taste. Four the custaid over the cake and place the stiffly beaten whites 'ut on the ice and serve very cold. 31. — Russian Pot Roast. Season a round of beef with salt, pepper. cloves and nutmeg. Put in a saucepan on hot dripping. Feel 6 small onions and slice 3 canois and 2 cloves of garlic. Add to the meat with i herb bouquet. Cover with i cup of hot water and let cook slowly until tender ; then add y^ can of chopped mush- rooms, I glass of claret, salt and pepper to taste. Serve hot on a border of mashed po- tatoes. 33. — Spanish Salad. Take J^ pound of chopped chicken, ^ pound of almonds, i red pepper, i Spanish onion and i head of chicory chopped fine. Mix in a salad bowl with % leaspoonful of salt, I teaspoonful of curry-powder, 3 table- spoonfuls of tarragon vinegar, 4 tablespoon- fuls of olive-oil. Garnish with sliced beets and bananas. 23.— Scotch Baked Potatoes. Peel and slice 6 raw potatoes very thin ; then beat i egg with i tablespoonful of but- ter. Put the potatoes into a shallow baking- dish, sprinkle well with salt and pepper. Add enough milk to cover the potatoes ; add the June beaten egg. Sprinkle ^ cup of grated cheese over all and let bake until done. 24. — German Apple Cake. Make a biscuit dough ; roll out very thin and put on a well-buttered cake-pan. Have ready sorae apples. Cut in quarters ; lay closely on the cake ; sprinkle thick with brown sugar; add some cinnamon and a handful of currants. Pour some fresh melted butter over the cake; set in the oven to bake until done. Serve with coffee. 25. — English Ham Sandnriches- Cut thiu slices of fresh bread. Chop ham with the yolks of z hard-boiled eggs; add some made mustard and fresh butter and a dash of pepper. Mix all well and spread be- tween the slices of bread. Serve on a folded napkin and garnish with sprigs of parsley. 26. — Svriss Peach Custard. Line a well.buttered pudding-dish with slices of sponge-cake and cover with peach compote. Make an egg custard and cover with the custard ; set in the oven to bake. Beat the whites of % eggs with a little lemon- juice and pulverized sugar spread on the top and let brown. Serve cold. 37. — French Veal Hash. Cut veal round-steak into small pieces. Then fry some chopped bacon, i onion and a doves of garlic chopped ; add the meat ; stir well and let all fry a few minutes. Add 1 cup of boiling water and let cook slowly with some parsley and thyme, salt, pepper, until tender. Add a tablespoonful of vine- gar. Let boil up ; remove from the fire and stir in the yolks of a eggs well beaten. Serve hot with toast. a8 Vienna Potato Salad. Slice boiled potatoes thin ; chop some onion very fine ; slice a hard-boiled eggs and mix. Sprinkle all with salt and pepper. Then heat some vinegar. Add a teaspoon- ful of made mustard and stir with the beaten yolk of an egg. Mix all together with i tablespoonful of hot butter and chopped paisley. Serve with cold meats. June ag.— French Baked Omelet. Beat 4 yolks of eggs ; add 6 soda crackers crushed fine, salt, pepper, i teaspoonful of grated onion, i tablespoonful of butter aod i cup of milk. Beat up well ; add the whites beaten stifi'; put into a well-buftered baking- dish and let bake in a hot oven. Serve at once. 30. — Italian Batter Cains. Beat 3 yolks of eggs with i cup of milk

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