Omelet a la Canton de Vaud

Ingredients

• six eggs
• a pinch of salt
• two tablespoonfuls of caster sugar
• one of kirschwasser
• three ounces of butter

Method

1. 1

   Beat the eggs with salt, sugar, and kirschwasser.

2. 2

   Melt the butter in a pan, pour in the eggs, and stir until thickened.

3. 3

   Roll the omelet, sprinkle with sugar, and serve with a heated kirschwasser thickened with preserve.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Omelet a la Canton de Vaud Break six eggs into a basin with a pinch of salt, two tablespoonfuls of caster sugar and one of kirsch- wasser, and beat together for half a minute ; melt three ounces of butter

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