French Omelet

Ingredients

• 4 eggs
• 4 tablespoons milk
• ¼ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons butter

Method

1. 1

   Beat eggs slightly, just enough to blend yolks and whites, add milk and seasonings.

2. 2

   Put butter in hot omelet pan, when melted turn in the mixture.

3. 3

   As it cooks, prick and pick up with a fork until the whole is of cream consistency.

4. 4

   Roll and turn on hot platter.

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 15. The excerpt below is the record exactly as published.

teaspoon salt 4 tablespoons hot water 1 tablespoon butter pepper Add other flavors, if desired. Separate yolks from whites. To yolks add salt, pepper and hot water and beat until thick and lemon colored. Beat whites until stiff and fold into first mixture. Heat omelet pan, butter sides and bottom. Turn in mixture and cook slowly until puffed up and brown on the bottom. Place in oven to finish cooking the top. Fold and turn onto a hot platter. White sauce may be served with this or left-over- meat, fish, vegetable or cheese may be added before omelet is turned. Use heavy preserves for sweet ome- let. FRENCH OMELET. 4 eggs 4 tablespoons milk J^teasppon salt yi teaspoon pepper 2 tablespoons butter

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