French Omelette
From Catherine Owen's new cook book .., 1885
Must be eaten at once to avoid toughness.
Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 66. The excerpt below is the record exactly as published.
Break four eggs; beat them^ but not very much, just so that you can take them up without strings; put a piece of butter in a very clean smooth frying-pan and let it get hot but not burn; put a saltspoonful of salt in the eggs, and pour them in the pan; as the egg sets, shift it from the sides with a spoon that the uncooked part may run in its place; do not let it quite set; fold it half over; shake the pan and slip the omelette off on to a dish. This is the true French omelette
Cook this with the app: pantry check, scaling, and the assistant.