Omelet and Stuffed Mushrooms

Ingredients

• five whole eggs
• four yolks
• one and a half saltspoonfuls of salt
• half the quantity of pepper
• three ounces of butter
• a dessertspoonful of shallot
• a teaspoonful of parsley
• the same quantity of taragon
• marjorim
• and basil

Method

1. 1

   Beat eggs and yolks with salt and pepper.

2. 2

   Add butter, shallot, and herbs.

3. 3

   Heat nut butter in a pan, pour in the mixture, stir until thickens, then cook the top.

4. 4

   Fold and serve.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 265. The excerpt below is the record exactly as published.

Omelet and Stuffed Mushrooms. Break five whole eggs and four yolks into a basin and beat them up with one and a half saltspoonfuls of salt and half the quantity of pepper until very light. Then add three ounces of butter broken into small pieces along with a dessertspoonful of shallot, a teaspoon- ful of parsley, the same quantity of taragon, marjorim, and basil, minced fairly small, which carefully mix. Put three ounces of nut butter into a pan (not too large), and when boiling give the mixture a brisk whisk for a minute and then pour into the pan. Stir the mixture with a spoon till it begins to thicken. When 664 VEGETARIAN quite firm, place the pan in front of the fire to partially cook the upper side. Then fold over and serve at once. Garnish with farced mushrooms. Stuffed Mushrooms. Clean and peel half-a-dozen nice-sized mushrooms ; chop up the stalks along with a shallot, a teaspoonful of parsley

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