Haricot Bean Omelet

Ingredients

• 1 lb. Haricot Beans
• 3 oz. Bread Crumbs
• 1 Egg
• ½ oz. Butter
• 3 teaspoonfuls Parsley
• a teacupful of Milk

Method

1. 1

   Pick, wash, and steep the beans all night; then, in the morning, boil till quite soft.

2. 2

   Mash well with the butter; add the bread crumbs, parsley finely chopped, egg well beaten and mixed with the milk.

3. 3

   Season with pepper and salt.

4. 4

   Put into a buttered dish, and bake for 1 hour in a rather brisk oven.

5. 5

   Serve with brown or onion sauce.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 74. The excerpt below is the record exactly as published.

a-ricot Bean Omelet. i lb. Haricot Beaus, 3 oz. Bread Crumbs, 1 Egg, ^ oz. Butter, 3 teaspoonfuls Parsley, and a teacupful of Milk. Pick, wash, and steoj^) the beans all night; then, in the morning, boil till quite soft. Mash well with the butter ; add the bread crumbs, parsley finely chopped, egg well beaten and mixed with the milk. Season with pepper and salt. Put into a buttered dish, and bake 1 hour in a rather brisk oven. Serve with brown or onion sauce. Macaroni Omelet. 1 lb. Macaroni, ^ lb. Onions (fried), 3 Eggs, tablespoonful Sage, Pepper, Salt, and a little Milk if required. Boil the macai’oni in as much water as it will absorb. Onions to be fried in a little water. Then add the other ingredients, and bake 1 hour. Serve with brown sauce. Oatmeal Omelet. 4 oz. Bread Crumbs, 3 Eggs, i oz. Butter, Salt, Pepper, ^ pint Milk (hot), 4 oz. boiled chopped Onions, 1 bz. Oatmeal, 1 teaspoonful Sage, \ tea- spoonful each of Thyme and Marjoram. Pour the boiling milk upon cnimbsy and soak 1 hour. Beat mix- ture with fork, and add all other ingredients. Butter dish. Put all in, and bake 1 hour. Onion Omelet. 6 Onions, 4 Eggs, 2 oz. Breadcrumbs, 5 tablespoonfuls Milk. Slice onions and bake in disli ^\^[th pepjDer and salt till tender ; add beaten eggs, milk, bread crumbs, and onion. Bake 1 hour, and serve with brown sauce. Savoury Omelet. 1 lb. Bread, G oz. Onions, 2 oz. Tapioca, 2 oz. Parsley, 5 oz. Butter, 6 Eggs, 1 small teaspoonful dry Mustard, li teaspoonful Salt, a little Pepper, and mixed Herbs. Crumble the bread fine. Put the cinst into cold water, and when soft mash with a fork, and add to cnimbs Steep tapioca in ^ pint of cold water 2 hours ; put it with the parsley and onions, chopped fine, to the bread cnimbs ; add the herbs, finely chopped ; season with pepper and salt. Brown 3 oz. of butter in a. small saucepan. Pour it on the bread crumbs, and mix the whole with the eggs, well beaten. Melt 2 oz. butter in a dish ; pour in the omelet, but not filling the dish above an inch from the top. Bake an hour in a brisk oven. Turn out in a flat dish, and serve with brown sauce. Spanish Omelet. Slice of Bread, 2 Eggs, 1 or 2 Spanish Onions, 2 oz. Butter

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