Omelet

Ingredients

• Two ounces of bread crumbs
• four eggs
• an ounce of chopped parsley
• an ounce of beets
• an ounce of leeks
• half an ounce of butter

Method

1. 1

   Soak the bread crumbs in a quarter of a pint of water, add the herbs and beaten eggs, season with pepper and salt.

2. 2

   Melt the butter in a frying pan, pour in the mixture, and cook until set.

3. 3

   Cut into quarters, turn over, and brown both sides.

4. 4

   Serve with brown sauce.

Nutrition per serving

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 44. The excerpt below is the record exactly as published.

Omelet without Eggs or Butter. One pound of bread crumbs, half a pound of onions, quarter of a poimd of macaroni, three ounces of chopped parsley, one table-spoonful of tapioca, two table-spoonfuls of salad oil, and one tea-spoonful of baking-powder. Boil the macaroni in water, adding a little salt ; or cook it in the oven ivith plenty of water, covered with a plate, till tender, but not soft ; drain the water from it, and, when cool, cut it in small pieces ; boil the tapioca in quarter of a pint of water five or six minutes ; mix it with the onions, boiled a little and chopped, the bread crumbs, parsley, and baking-powder ; season with pepper and salt. Put the oil in a dish, then a layer of the mixture and the macaroni alternately, having three layers of the mixture, and two of macaroni ; Ijake in a moder- ately hot oven, and turn it over on a hot, flat dish. No. 45. — Omelet. * Two ounces of bread crumbs, four eggs, and an ounce of chopped parsley, beets, and leeks, mixed. VEGETARIAN COOKERY. 75 Put quarter of a pint of water to the bread crumbs, add the herbs and the eggs, well beaten, and seasoned with pepper and salt ; melt about half an ounce of butter in the frying-pan, and when quite hot, pour in the mixture, and when set, cut it iu quarters, turn it over and let it be nicely browned on both sides ; lay it on a flat dish, and serve with brown sauce. No. 46. — Omelet. One dessert-spoonful of chopped parsley, a dessert-spoonful of beets or spinach, chopped small, a small tea-spoonful of sweet leeks, half a tea-spoonful of lemon-thyme, one table- spoonful of flour, four table-spoonfuls of milk, and four eggs. Mix the flour with the milk or cream ; add the herbs, a very little mace or nutmeg, pepper, and salt ; add the eggs, well beaten, and stir all together ; pour it into a flat, buttered dish, and bake it in a hot oven about quarter of an hour or twenty minutes. No. 47. — Omelet. Five eggs, two ounces of onion, two ounces of bread crumbs, and half a tea-spoonful of sage. Beat the eggs well ; add the onion cut small, the bread crumbs, and tlie sage ; mix all together, and season with pep- per and salt ; fry it in butter, on both sides, of a lightish brown colour, about the size of a plate, and one inch thick. Slice three or four onions ; fry and lay them round the omelet, and serve with brown sauce. No. 48. — Omelet. Six eggs, one tea-spoonful of flour, one tea-spoonful of chopped parsley, one tea-spoonful of sweet leeks, or eschalots, three table-spoonfuls of cream, and two ounces of butter. Mix the flour ivith the herbs and cream, adding salt, white pep- per, and the eggs, well beaten ; pour it into a small frying-pan, in which the butter has been melted ; when quite hot, stir it quickly round with a spoon, and when it begins to set, move it lightly to that part of the pan opposite to the handle, carefully 76 VEGETARIAN COOKERY. turning up the edges with a spoon, or knife, and shaking the pan a little till the omelet is nicely browned ; turn it over on a hot dish, and serve immediately. No. 49. — Parmesan Cheese Omelet. Four ounces of Parmesan cheese, six eggs, and half a pint of cream. Beat the eggs ; add the cheese, grated, and the cream ; season with Cayenne pepper and salt ; fry in butter, and serve immediately. It may be baked in a flat dish in a moderately hot oven. No. 50. — Potato Omelet. Six eggs, two ounces of potato, one ounce of bread crumbs, and half an ounce of butter. BoQ the potatoes, which should be very mealy ; and, when well dried, mash them mth the butter, adding the bread, finely grated, and the eggs, well beaten, leaving out two whites ; season with salt and Cayenne pepper. Melt a little butter in a frying-pan ; pour in the omelet, and fry it a nice brown, or bake it on a flat dish in a quick oven, and serve with mint sauce and browii sauce. No. 51. — Baked Rice Omelet. Six ounces of rice, six eggs, and half an ounce of parsley. Boil the rice in one quart of water, till the water is quite ab- sorbed ; when nearly cold, add the eggs, well beaten, the parsley and seasoning ; pour it in a hot, buttered dish ; bake it ; garnish ivith cm-led parsley, and serve with brown sauce. No. 52. — Savoury Omelet. One pound of bread crumbs, one ounce and a half of parsley, half an ounce of lemon-thyme, sage, and sweet marjoram, to- gether, but least of the maijoram, four ounces of onion, three ounces of tapioca, two ounces of butter, and seven eggs. Rub the butter into the bread crumbs ; add the herbs, chopped small, and a salt-spoonful of dry mustard ; steep the tapioca VEGETARIAN COOKERY. 77 ten minutea in quarter of a pint of cold water ; put it with the onion, chopped very small, to the bread crumbs, seasoning with pepper and salt ; mix the whole mth the yolks of the eggs, and one white, well beaten. Melt some butter in a dish ; put in the omelet, and sot it in a brisk oven, from ten to fifteen minutes, just sufficient for it to set a little at the bottom and sides ; scoop out the middle of the omelet with a spoon, leaving about an inch round the sides and at the bottom of the dish ; put in the whites of the eggs, beaten a little, wth a small table- spoonful of fine bread crumbs, and a little salt ; return the part of the omelet scooped out, to the sides of the dish, but not over the whites of the eggs ; bake it till of a nice brown ; take it out of the .oven ; let it stand a few minutes, turn it out on a hot dish, and serve with mint sauce and brown sauce. No. 53.— Spinach Omelet. Quarter of a pound of spinach, quarter of a pound of beets, half an ounce of parsley, half an ounce of leeks and lemon- thyme, mixed, one large table-spoonful of flour, four spoonfuls of milk, four eggs, and two ounces of butter. Chop the herbs all together ; season with pepper, salt, nut- meg or mace ; add the flour, milk, the eggs, well beaten, and the butter, melted ; mix the whole well together, and bake twenty minutes in a quick oven. No. 54. — Swiss Omelet. Four eggs, two ounces of butter, two ounces of grated cheese, quarter of an ounce of parsley, and quarter of an ounce of sweet

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