Mushroom Omelette

Ingredients

• the mushrooms must be peeled and cut into strips
• a little butter
• dust them with flour
• liberally with salt
• and pepper

Method

1. 1

   Frizzle the mushrooms in butter until tender.

2. 2

   Dust with flour to thicken the juice and season with salt and pepper.

3. 3

   Make the omelette in its own pan, slide it onto a hot dish, cover half with mushrooms, and fold over the other half.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 53. The excerpt below is the record exactly as published.

Mushroom Omelette is a delicac}^ which needs but to be tried to establish its reputation for ever. Whatever size or shape they be, the muskrooms must be peeled and cut into strips, then frizzled till tender in a little butter, dust them with flour to slightly thicken the juice, and sprinkle liber- ally with salt and pepper

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