Lobster Omelet (Omelette au Homard)

Ingredients

• 3 eggs.
• 1 oz. butter.
• 1 tea-sp. anchovy es- sence.
• ltea-sp. chopped parsley
• Salt.
• Pepper.
• 3 oz. cooked lobster.
• 2 table-sps. white sauce.

Method

1. 1

   First Prepare the Mixture.

2. 2

   Break the cooked lobster into small pieces, removing all shell.

3. 3

   Heat it thoroughly in a small saucepan with the white sauce, seasoning rather highly with salt, cayenne, and a little lemon juice.

4. 4

   Keep this warm whilst preparing the omelet.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 528. The excerpt below is the record exactly as published.

Lobster Omelet (Omelette au Homard) Omelet. 3 eggs. 1 oz. butter. 1 tea-sp. anchovy es- sence. ltea-sp. chopped parsley Salt. Pepper. Mixture. 3 oz. cooked lobster. 2 table-sps. white sauce.

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