Ham Omelet

Ingredients

• 4 eggs
• 1|- ounce of butter
• pepper
• salt
• finely chopped cooked ham

Method

1. 1

   Prepare like the basic omelet, substituting finely chopped cooked ham for the herbs.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 32. The excerpt below is the record exactly as published.

4 eggs. Beat them thoroughly together, then beat them again with chopped parsley, pepper, and salt. Melt 1|- ounce of butter in a pan, and cook the omelet over a quick fire ; double it over, and serve. Must be a pale yellow colour, and not brown ; must be eaten as soon as made. 223. — Ham Omelet Is made exactly like the above, substituting finely chopped cooked ham in place of herbs. 224. — Savoury Omelets. Savoury omelets can be made in a variety of ways. Instead of using herbs or ham, use a few cooked asparagus tops, or the remains of a few dressed peas, or a little chopped stewed kidney, stewed mushrooms, / 90 WHOLESOME COOEEBY. or the remains of some dressed macaroni. In fact, the remains of any savoury material (a very small quan- tity, of course) can be used for flavouring an omelet. 225. — Omelet and Tomato. Make a plain savoury omelet as above; just before doubling it over, put in a few tablespoonfuls of thickly made tomato 'sauce, and serve a little more of the sauce round the omelet. 226. — Omelet “a la Soubise.” Have a thickly made soubise sauce; place it in the omelet before it is doubled over, and serve im- mediately. 227. — Omelet “ aux Ogiions.” Cut an onion up very flne ; cook it slowly in butter. Have your eggs well beaten, with pepper and salt

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