Ham Omelet (Omelette au Jambon) a la Virginia

Ingredients

• Virginia ham
• some butter
• pepper
• salt
• a little sherry
• parsley
• little fried marbles of ham

Method

1. 1

   Grind the ham through a machine.

2. 2

   Heat the ham in butter, season with pepper, salt, and sherry.

3. 3

   Fill the omelet with the ham, double it carefully, and turn out on a hot platter.

4. 4

   Garnish with parsley and serve with little fried marbles of ham around.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 393. The excerpt below is the record exactly as published.

Ham Omelet ( Omelette au Jambon) a la Virginia For this, Virginia ham is nice, but if it be not at hand, well- cured ham will do instead. Grind through the machine once. then make the omelet [see recipe: French Omelet]. Heat the ham in some butter; season with pepper, salt, and a little sherry; fill the omelet in the centre with the ham, then double it — carefully, so as not to break. Turn out on a hot platter, garnish with pars¬ ley. Serve with little fried marbles of ham all around. Fried Marbles. To one cup of ground ham take two table¬ spoons very thick cream sauce that is flavored with sherry, pepper, and salt; stir the cream sauce to the ham, quite hot; roll in the shape of marbles. When cold, dip in egg and fine bread crumbs and fry in very hot fat. [Have these ready before the omelet is made and have hot in the oven.] Serve them around the omelet. Ham Omelet ( Omelette au Jambon ) a la Surprise Is made in the same way as Ham Omelet a la Virginia [see recipe] but with this difference: cover with the meringue from two to three eggs; season with a little sherry, pepper, and salt to taste; sprinkle with grated ham and put in oven for two minutes. Then serve, with the marbles of ham around, for lunch or supper. Kidney Omelet ( Omelette au Rognon ) a la Francaise Cook beef kidney for two hours in water with bay leaves, whole peppers, onions, and salt. When done, leave in the juice until cold; then cut the kidney in small dices, making a sauce from the juice; strain the juice through a fine strainer, flavor with sherry, color with kitchen bouquet, and thicken with cornstarch dissolved in water. Add the kidney to the juice, let stew for about fifteen minutes. In the meantime, cook some little shallots, add them to the kidney, and two tablespoons fine-chopped parsley

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