Omelet

Ingredients

• Six eggs
• one tea-spoonful of flour
• one tea-spoonful of chopped parsley
• one tea-spoonful of sweet leeks
• three table-spoonfuls of cream
• two ounces of butter

Method

1. 1

   Mix flour with herbs and cream, add beaten eggs, pour into a frying pan with melted butter.

2. 2

   Stir until set, then serve immediately.

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

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