Mexican Omelet

Ingredients

• half a pint of veloute sauce
• a piece of butter about the size of half an egg
• twelve shelled and cooked shrimps
• a little salt
• a very little pepper
• a quarter of a good-sized peeled green pepper
• six eggs

Method

1. 1

   Heat veloute sauce with butter, add shrimps, and season.

2. 2

   Cook briefly, then add chopped green pepper.

3. 3

   Make an omelet with eggs, fill with shrimp mixture, and serve garnished with remaining shrimps.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

a little salt over, put them in a brisk oven, and let cook for eighteen minutes. Arrange on a very hot dish, untruss, throw two tablespeonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. Cazuela de Chili. (Chilian) Braise two young fowls with butter and cut up in small pieces of about an inch square. Next take a 14 NATIONAL VIANDS nice solid cabbage, not too large, and cut it into eight or ten pieces, one bunch of small carrots, one bunch of small turnips, both cut up into medium-sized pieces, six or eight onions, small and whole, two or three tomatoes, half a tin of green peas, or the same quantity of fresh, half a tin of French beans, or the same quantity of fresh. Place all these ingredients in a stock-pot ; cover with water and simmer for three- quarters of an hour ; then add twelve small potatoes whole, let them cook, and flavour to taste with Cayenne pepper and salt. The great thing is to preserve the vegetables whole. When the vege- tables are nearly done add the chicken. Some- times a little kidney and bacon is cut up small and braised with the chicken. The whole of the vege- tables being cooked, beat up three eggs in a soup tureen with a little chopped parsley and a pint of milk, pour in the ' cazuela,' and serve on soup plates. Enchiladis, or Pepper Tortillas. (Mexican) (Miss Jewson) Tortillas are pancakes made of equal parts of Indian corn meal and wheat flour, seasoned with salt, and mixed with cold water to a thick paste, which can be patted thin between the hands. They are then baked on the fire upon a griddle and dusted with corn meal. After the tortilla paste is ready for frying make a Spanish sauce and a red pepper sauce. The Spanish sauce is made by blistering a dozen large green garden peppers, to allow of the rubbing off of the skin, and peeling a dozen tomatoes and two large onions ; chop them all fine, and put them over the enchiladis before heating. The pepper sauce is made by blistering red garden peppers in hot SOUTH AMERICAN, WITH MEXICAN 15 ashes or in the oven, then boiling them just tender enough to squeeze out their juice by pressure, or by wringing in a cloth. Chop fine one pound each of Spanish olives, raisins, and firm cheese, and mix them together. Bake twelve tortillas, about the size of a large plate, of the paste described above, and dip them into the pepper sauce ; divide the chopped olives, &c., upon the tortillas, roll them up like French pancakes, lay them on a metal dish to heat with the Spanish sauce over them, and serve. Frijoles. (Mexican) (Miss Jewson) These are rather small reddish beans, which must be boiled till they are tender, then drained. Chop some onion very fine, just enough to flavour ; fry it in hot lard, and then fry the beans in the same pan, adding enough lard to prevent burning, and to slightly brown the beans. These beans some- what resemble the red French haricot beans. Llemas Encaramelades. (Cuban) Take the yolks of twelve eggs, sweeten to taste with syrup made with lemon and sugar, put on the fire in a nice saucepan, cook till hard enough to roll, flour the hands and roll into balls ; drop into a thick syrup boiled till it is almost like caramel, only drop one at a time and remove it at once from the syrup and put on greased plates. Mexican Omelet. (Delmonico) Have half a pint of veloute sauce in a sauce- pan ; place it on a moderate fire ; add a piece of butter about the size of half an egg, twelve shelled i6 NATIONAL VIANDS and cooked shrimps, and season with a Httle salt and a very Httle pepper. Let it cook for two minutes, stirring lightly ; then add a quarter of a good-sized peeled green pepper, finely chopped ; cook for one minute longer, then let it rest on the corner of the stove. Make an omelet with six eggs

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