French Omelette

Ingredients

• 5 eggs
• salt, pepper
• butter the size of a walnut
• 2 tablespoonfuls of cream
• a little nutmeg
• 1/4 spoonful of onion juice
• 1 spoonful of chopped parsley

Method

1. 1

   Beat the whites of 5 eggs very stiff and set aside in a cool place.

2. 2

   Beat the yolks well with salt, pepper, butter the size of a walnut, 2 tablespoonfuls of cream, a little nutmeg, 1/4 spoonful of onion juice, and 1 spoonful of chopped parsley.

3. 3

   Add these lightly to the whites and cook in a hot, buttered pan.

4. 4

   This makes a very tender, delicate omelette.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 25. The excerpt below is the record exactly as published.

FRENCH OMELETTE. Beat the whites of 5 eggs very stiflT and set aside in a cool place. Beat the yolks well with salt, pepper, butter the size of a walnut, 2 table- spoonfuls of cream, a little nutmeg, }4 spoonful of onion juice, and i spoonful of chopped parsley.

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