Maizena Omelet à la Russe

Ingredients

• two tablespoonsful of maïzena
• a pint of milk or water
• eight yolks of egg
• a little salt
• pepper
• some melted butter

Method

1. 1

   Stir two tablespoonsful of maïzena into a pint of milk or water, add eight yolks of egg, sprinkle with a little salt and pepper, beat well, and pour into a frying-pan in which there is some melted butter; cook over a slow fire, and hold a salamander over the omelet so as to avoid turning it; when done, slide it out of the frying-pan on to a dish, sprinkle with a little melted butter, and serve.

Nutrition per serving

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 134. The excerpt below is the record exactly as published.

Maizena omelet à la russe. Madeleines à la fleur d'oranger. Madeleine cakes, Stewed sturgeon. Fry some small round slices of bread ; when a good colour, drain, and keep warm in the oven. Cut up a piece of stur- geon into thin slices, place them in a tin dish, sprinkle with melted butter, salt and pepper; bake for a quarter of an hour (be careful to turn the slices of fish) ; when done, remove them ; stir a little flour into the butter left in the dish, season de chopped parsley, chives, and eschalots, moisten with two tum- blersful of red wine, and boil for a quarter of an hour : ; add the fish (do not let it boil), sprinkle with capers, and dish up gar- nished with the pieces of fried bread. ù Maizena omelet à la Russe. Stir two tablespoonsful of maïzena into a pint of milk oi water, add eight yolks of egg, sprinkle with a little salt and pepper, beat well, and pour into a frying-pan in which there is some melted butter

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