Herb Omelette

Ingredients

• two or three eggs
• half an ounce of fresh butter
• a tablespoonful of cream
• a teaspoonful of chopped parsley
• half a finely chopped shallot

Method

1. 1

   Melt butter, fry shallot, mix eggs with cream and parsley, pour into chafing dish, stir until setting, fold, and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 16. The excerpt below is the record exactly as published.

a teaspoonful of chopped parsley. Cook them like scrambled eggs, and serve on pieces of toasted and buttered bread. Eutterefc Eggs. {CEufs brouilUs au Beurre.) Beat up six eggs and add two table-spoonfuls of milk or cream, season to taste with salt and pepper. Melt one and a half ounces of butter in a chafing dish ; when hot, pour in the eggs and stir quickly until the eggs commence to set. Have some pieces of toast made, butter them and place them on a hot dish, pile the mixture upon it, and serve hot. Currteb Eggs. ( CEufs & I’lndtenne.) Boil three eggs till hard (about ten minutes), remove the shells, and place them in cold water. Melt one ounce of butter in the chafing dish and fry in it two small peeled and finely chopped shallots. As the shallots begin to get brown, add one table-spoonful of curry powder and a dessert-spoonful of flour. Let this brown to- gether whilst stirring, then add one gill of stock or water mixed with a teaspoonful of “ Lemco ” Chafing Dish Cookery 37 and a table-spoonful of cream. Stir till it bolls, and let it simmer for a few minutes. Cut the eggs into slices or quarters, lay these into the prepared sauce, and let them cook gently for about ten minutes ; serve with some nicely cooked plain rice. Curne& Bags. Another Method. Peel and chop finely half a small onion, fry this a light brown in an ounce of butter in the blazer of a chafing dish ; add a dessert-spoonful of “ Laxami ” curry powder, and a level table- spoonful of flour. Blend these well together and let them get slightly brown, then moisten with one and a half gills of chicken, veal or other white stock ; stir till it boils, and add two tablespoon- fuls of cream ; season to taste with salt and a very little pepper. Now add four or five hard- boiled eggs cut into slices and let simmer gently for about ten minutes ; serve hot with some well boiled rice. Bags a la Jar&tntere. Drain in a colander or sieve half a pint of vegetable macedoine. Melt one ounce of butter in the chafing dish, and fry in it four to six finely chopped mushrooms, then put in the vegetables, and fry them together for a few minutes. Now moisten with one gill of bechamel or other good white sauce, place on top four hard-boiled eggs, cut into slices, and season to taste with salt, pepper, and nutmeg. Shake the dish so as to mix its contents, simmer gently for ten minutes, and serve hot with fingers of toast. Bncbopg Bggs. (( Em/s hrouilUs aux Anchois.) Cut the fillets of six anchovies into small dice, mix them with six well-beaten eggs, to which a table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this 3.8 Chafing Dish Cookery into the chafing dish containing three-quarters of an ounce of melted butter, stir till the eggs com- mence to set, and serve on pieces of toasted and buttered bread. Scrambled Eggs. {CEufs brouilUs.) Break six eggs into a basin and beat up with a fork, season with salt and pepper, and add a table-spoonful of milk or cream. Melt half an ounce of fresh butter in the chafing dish, pour in the eggs, etc., and stir over the spirit flame till the eggs commence to set ; serve on hot plates with sippets of toasted bread. Scrambles Eggs witb Sbrtmps. {CEufs bvouilUs aux Crevettes.) Pick half a pint of fresh, large shrimps, and fry them quickly for a few moments in an ounce of butter, previously melted in the chafing dish blazer ; next pour in five well-beaten and sea- soned eggs mixed with a table-spoonful of milk and cream. Stir over the spirit flame till the eggs commence to set, then serve with fingers of toasted bread or celery biscuits. Scrambles Eggs witb Ibam. {CEufs brouilUs au Jambon.) Proceed the same as directed in the recipe for Scrambled Eggs. Chop finely, or cut into small dice two ounces of cooked lean ham, fry this in the butter, then pour in the beaten eggs, and stir till sufficiently cooked, that is, till the eggs begin to set ; serve with toasted bread. Note. — Scrambled eggs, when properly cooked, should be moist and very light. If over-cooked they become dry. SarStne Eggs. {CEufs aux Sardines.) Proceed as above, but use four to six sardines, skinned, boned, and cut in small pieces, in place of the ham, and serve on toasted bread. Chafing Dish Cookery 39 Savours ©ntelet. [Omelette aux Fines Herbes.) To make an omelet of this description, put the chafing dish over the lamp (fire), melt in it about half an ounce of fresh butter, and fry half a finely chopped shallot to a light golden colour. Have ready two or three eggs

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