French Omelet

Ingredients

• 4 eggs
• 1 tsp. pepper
• 4 tbsp. milk
• 1/2 tsp. salt
• 2 tsp. butter

Method

1. 1

   Beat eggs slightly, enough to blend yolks and whites.

2. 2

   Add milk and seasonings.

3. 3

   Put butter in hot omelet pan; when melted, pour in mixture and place over a low flame.

4. 4

   As it cooks draw the edges toward the center with a knife until the whole is of a creamy consistency.

5. 5

   Place on hotter part of range that it may brown quickly.

6. 6

   Fold and turn on hot platter.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 49. The excerpt below is the record exactly as published.

French Omelet 4 eggs I tsp. pepper 4 tbsp. milk \ tsp. salt 2 tsp. butter Method : Beat eggs slightly, enough to blend yolks and whites. Add milk and seasonings. Put butter in hot omelet pan ; when melted, pour in mixture and place over a low flame. As it cooks draw the edges toward the center with a knife until the whole is of a creamy con- sistency. Place on hotter part of range that it may brown quickly. Fold and turn on hot platter. Additions: Grated cheese, jelly, jam, chopped meats, peas, or parsley placed in omelet before folding, or a highly seasoned tomato sauce may be served around it. Egg-in-Nest Arrange stiffly beaten white of an egg on a slice of buttered toast. Make a depression in the center and drop in the unbeaten yolk. Sprinkle with salt. Brown in a moderate oven. 112 LABORATORY MANUAL OF FOODS AND COOKERY Scrambled Eggs with Tomato Sauce Ingredients : 6 eggs 4 tbsp. butter if c. tomatoes i slice onion 2 tbsp. sugar \ tsp. salt | tsp. pepper Method : Simmer tomatoes and sugar five minutes ; brown butter and onion three minutes ; remove onion and add tomatoes, seasonings, and eggs slightly beaten. Cook as scrambled eggs. Eggs a la Goldenrod Ingredients : 3 hard-cooked eggs \ tsp. salt i tbsp. butter f tsp. pepper

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