Omelet à l'Italienne

Ingredients

• 2 ounces butter
• 2 tablespoonfuls fine-chopped onion
• 1 small bruised clove of garlic
• 6 dried mushrooms
• 4 ripe peeled tomatoes
• 7s teaspoonful salt
• 74 teaspoonful pepper
• the same of sugar
• 5 eggs

Method

1. 1

   Cook onion and garlic in butter for 3 minutes.

2. 2

   Add mushrooms and tomatoes, season, and cook slowly for 10 minutes.

3. 3

   Beat egg whites to a froth, add yolks, combine with the mixture in the pan, and cook until nearly firm.

4. 4

   Fold omelet and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 358. The excerpt below is the record exactly as published.

2 ounces butter in a saucepan, add the tomatoes, season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook 10 minutes. Beat 6 eggs until very light, add to the tomatoes, stir a few minutes, then let rest for 1 minute. Fold the omelet over, slip it on to a hot plate, and serve. Omelet ft I'ltalienne. — Place a frying pan with 2 ounces but- ter over the fire, add 2 tablespoonfuls fine-chopped onion, 1 small bruised clove of garlic, cook 3 minutes ; add 6 dried mushrooms, previously soaked in water, 4 ripe peeled tomatoes cut into quar- ters ; season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook slowly 10 minutes. Separate the whites and yolks of 5 eggs

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