Mushroom Omelet

Ingredients

• four eggs
• two table-spoonfuls of butter
• four table-spoonfuls of chopped mushrooms
• a generous half-table-spoonful of flour
• two-thirds of a cupful of stock
• one table-spoonful of water
• enough pepper for seasoning
• enough salt for seasoning

Method

1. 1

   Melt butter in a frying-pan, add flour, and stir until smooth.

2. 2

   Gradually add stock, then mushrooms.

3. 3

   Season and simmer for five minutes.

4. 4

   Beat eggs with salt and water.

5. 5

   Melt butter in an omelet pan, pour in eggs, and shake until thick.

6. 6

   Spread mushrooms and half the sauce on top, fold, and serve with remaining sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 221. The excerpt below is the record exactly as published.

Mushroom Omelet. To those persons who like omelets of any sort, and are fond of the peculiar flavor of mushrooms, this dish should give much satisfaction. It is made of four eggs, two table-spoonfuls of butter, four table-spoonfuls of chopped mushrooms, a generous half-table-spoonful of flour, two- thirds of a cupful of stock, a little water, and enough pepper and salt for seasoning to suit the taste of the maker. Put a table-spoonful of the butter on the stove in a frying-pan, and when it gets hot, add the flour. Stir until smooth and brown. Gradually add the stock ; and after boiling up once, add the mushrooms. Season with salt and pepper, and simmer for five minutes. Beat the eggs till rather light, and add to them half a teaspoonful of salt and one table-spoonful of water

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