Omelet a la Celestine

Ingredients

• four eggs
• three table-spoonfuls of powdered sugar
• a saltspoonful of salt
• two table-spoonfuls of butter
• four table-spoonfuls of apricot jam or preserved strawberries or raspberries

Method

1. 1

   Put a small omelet-pan on the stove, where it will heat slowly.

2. 2

   Beat the whites of the eggs to a stiff froth.

3. 3

   Beat the salt, one tablespoonful of the sugar, and the yolks of the eggs into the whites.

4. 4

   Put half a tablespoonful of the butter in the warm omelet-pan, and draw the pan forward where it will get hot.

5. 5

   Pour one-fourth of the egg mixture into it, and shake over the fire for about fifteen seconds.

6. 6

   Spread a tablespoonful of the preserve in the centre of the omelet; then fold, and turn out on a warm dish.

7. 7

   Make four omelets in this manner, putting them side by side on the same dish.

8. 8

   Sprinkle with sugar, and place in the oven for two minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 334. The excerpt below is the record exactly as published.

Omelet a la C61estine. Use four eggs, three table-spoonfuls of powdered sugar, a saltspoonful of salt, two table-spoonfuls of butter, and four table-spoonfuls of apricot jam or preserved straw- berries or raspberrie

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