French Omelet

Ingredients

• three eggs
• a tablespoonful of boiling water
• a pinch of salt
• a dash of pepper
• a large piece of butter
• chopped meat, celery, grated cheese, or jelly

Method

1. 1

   Beat yolks and whites separately.

2. 2

   Combine yolks with water, salt, and pepper.

3. 3

   Fold in whites.

4. 4

   Melt butter in a frying pan, pour in mixture, cook slowly, then finish in the oven.

5. 5

   Serve immediately.

As published

This recipe was extracted from The Rural cook book (1907), page 83. The excerpt below is the record exactly as published.

French omelet calls tor three eggs well beaten, to which three tablespoon fuls of water are added, and stirred in lightly. A level tablespoonful of butter is melted in a perfectly smooth frying pan and the omelet turned in; it is shaken gently to prevent sticking, and when cooked rolled over with a flexible knife and slid on to a hot dish. It is varied by putting in a filling before rolling over; half a cup of grated cheese is very nice, or some jam or jelly for a sweet omelet, which makes a rich dessert Some coojfs stir 9 liltle flour iirto (be first THE RURAL COOK BOOK. ill egg beaten, and separate the eggs, folding in the beaten whites last; this makes a very light and puffy omelet Buttermilk Omelet. — Four eggs beaten separately, one cupful of but- termilk, one-half teaspoonful of soda, three-quarters cup of finely rolled cracker crumbs, a scant teaspoonful of salt, one-eighth of a teaspoonful of pejfper. Have two tablespoon fuls of butter hot in a frying pan. Turn in omelet and fry a delicate brown. Place in oven for 10 minutes and when firm fold and serve. Faiiy Omelet.— Beat yolks and whites of six eggs separately; add five tablespoon fuls of milk to the yolks. Heat a skillet and put in a table- spoonful of butter; let it melt, pour in the beaten yolks and pile be- tween whites on the top; sprinkle with salt and pepper. Cover and cook three minutes, slip out on hot platter and serve by cutting through yolks and whites. French Omelet. — Beat thoroughly, first, the yolks and then the whites of the eggs; to the yolks add a tablespoonful of boiling water, a pinch of salt and a dash of pepper; turn the stiff whites into the yolks and fold; that is, stir them in so that the air bubbles shall not be broken. Turn carefully into a frying pan, in which has been melted a large piece of butter

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