Omelet a la Vanderbilt

Ingredients

• two fine, sound, green peppers
• two medium-sized fresh, sound, sliced tomatoes
• twelve nicely shelled shrimps
• three tablespoonfuls of Madeira wine sauce
• half a pinch of salt
• a third of a pinch of pepper
• twelve fresh eggs
• two ounces of good butter

Method

1. 1

   Plunge peppers into hot fat, skin, and slice.

2. 2

   Cook with tomatoes, shrimps, and sauce.

3. 3

   Beat eggs, season, and cook in butter.

4. 4

   Fill omelet with sauce, fold, and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 164. The excerpt below is the record exactly as published.

Omelet a la Vanderbilt. — Take two fine, sound, green peppers, plunge them into hot fat for half a minute, then take them up and lay them on a dry cloth; skin them neatly, remove all the seeds from the insides, and when emptied cut them into small slices. Put these into a saucepan on the hot stove with two medium-sized fresh, sound, sliced tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of Madeira wine sauce (No. 185), then season with half a pinch of salt and a third of a pinch of pepper; cook slowly for fifteen minutes. Break twelve fresh eggs into a bowl, season them with half a pinch of salt and a third of a pinch of pepper, and beat well for five minutes. Put two ounces of good butter

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