Mexican Omelette

Ingredients

• half a pound of smooth sauce
• a piece of butter the size of half an egg
• twelve shelled and cooked shrimps
• a quarter of a good-sized emptied and peeled green pepper
• six eggs

Method

1. 1

   In a saucepan, heat the smooth sauce and add butter and shrimps, seasoning with salt and pepper.

2. 2

   Cook for 2 minutes, then add mashed green pepper and cook for 1 more minute.

3. 3

   Make an omelette with the eggs, fill with half the shrimp mixture, fold, and garnish with remaining shrimps before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 240. The excerpt below is the record exactly as published.

Mexican Omelette. Have half a pound of smooth sauce (p. 347) in a saucepan, place it on a moderate fire, add a piece of butter the size of half an Qgg, twelve shelled and cooked shrimps, and season with a little salt and a very little pepper. Let it cook for two minutes, stirring it lightly; then add a quarter of a good-sized emptied and peeled green pepper, finely mashed; cook for one minute longer, then let it rest on the corner of the stove. Make an omelette with six eggs

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