Mushroom Omelet

Ingredients

• Cut into very small pieces i cupful of canned mushrooms
• Put them into a saucepan with I tablespoonful of melted butter
• add ^ a cupful of cream
• i teaspoonful of salt
• y^ teaspoonful of pepper

Method

1. 1

   Mix mushrooms with butter, add cream, salt, and pepper.

2. 2

   Thicken with flour, boil for 10 minutes, and set aside until omelet is ready.

3. 3

   Fold mushrooms into the omelet.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 40. The excerpt below is the record exactly as published.

teaspoon ful of salt and simmer for ^ an hour. Rub through a 151 December^ sieve, pressing throagh as much of the pulp as ix)ssible. Iiito a saucepan put i heaping tablespoonful each of butter and flour. Set over the fire and when melted and mixed add the milk and onion and stir until smooth and thickened. Now add ^ a cupful of stale bread crumbs and salt and pepper to taste. Simmer for 5 minutes and turn into a but- tered baking dish. Drop in carefully 5 eggs and place in a hot oven until the eggs are set.— From *' Table Talk/' Philadelphia. 14. — Gulasch. Cut tender steak into small pieces; put them into a frying-pan with some strips of bacon, some slices of onion, a little salt and pepper ; fry until the gravy looks brown ; then add a little lemon juice and J4 ^ cup of water; cover and let simmer until the meat is tender. 15. — Fried Scallops. Rinse the scallops in cold water and dry on a napkin ; dip them in cracker dust seasoned with salt and pepper, then in tgg and then in cracker dust again ; fry in smok- ing hot fat. 152 December* 16. — Fried Salt Pork, Cream Gravy. Wash ^ a lb. of salt pork ; trim off the rind, and with a sharp knife cut in thin slices. Spread in a large spider and place at the side of the fire until the fat is well fried out ; then draw gradually forward until the slices begin to color. Transfer them to a heated platter and keep hot. Pour off most of the faty leaving about 2 tablespoonfuls in the pan ; stir into this i cupful of cream, and when it comes to the boiling point thicken slightly with i heaping teaspoonful of flour blended with a little cold milk. Season with pepper ; boil up. once and pour over the pork. — From << Table Talk," Phila- delphia. 17. — Mushroom Omelet. Cut into very small pieces i cupful of canned mushrooms. Put them into a sauce- pan with I tablespoonful of melted butter ; when the mushrooms and the butter are well mixed, add ^ a cupful of cream, i tea- spoonful of salt and y^ teaspoonful of pepper

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