Omelet
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 40. The excerpt below is the record exactly as published.
four fresh eggs and season with salt and pepper. Melt in an earthenware omelet pan three- quarters o f an ounce of butter; when hot pour in the beaten Casserole Cookery 83 eggs and stir over the Are till they begin to set. Then shape into an oval at one end of the pan, folding in the ends. Allow it to set and take colour, and turn out into a hot dish. IktbneB ©melet. {Omelette aux Rdgnons.) Skin two sheep’s kidneys or half a small veal kidney, cut it into thin slices, season to taste, and fry with one ounce of butter bonded with a very small chopped shallot ; add a little brown sauce and keep hot. Beat five eggs together with two table-spoonfuls of milk ; season with salt and pepper
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