Omelet, Bread

Ingredients

• equal quantities of bread-crumbs
• a teaspoonful of cream
• 1 oz. of butter
• three well-beaten eggs

Method

1. 1

   Mix bread crumbs and cream, add butter, salt, pepper, and nutmeg.

2. 2

   Beat until smooth, mix with eggs, and fry like an ordinary omelet.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 119. The excerpt below is the record exactly as published.

Omelet, Bread EGGS Omelet, Jam asparagus carefully down to the points. Wash in cold water, and cut an inch off each stalk. Separate the small and large stalks, and di- vide all into six bunches, which are separately tied. Put them in four quarts of boiling water, to which half a table -spoonful of salt has been added. Remove the small bunches after twelve minutes, letting the large ones boil six minutes longer. Put them in a cloth to drain. Cut the small stalks in half-inch pieces, using only the tender part, and pour over them one table-spoonful of hot butter, clarified, and quarter of a pinch of white pepper. Cut the large ones in finger-lengths, and pour over them two table-spoonfuls of the clarified hot butter. For the omelet, break into a bowl eight fresh eggs, and add a pinch of salt and half a pinch of white pepper. Beat one minute with a silver fork. Put on a brisk fire a very smooth frying- pan, in which heat, but not brown, one table-spoonful of butter. Pour the beaten eggs in the pan, and after a few seconds the fold will form. Gather it neatly forward ; it will form again quickly, and after the third forming the omelet is sufficiently done to receive the short pieces of asparagus, which should be poured in the centre. Have ready a hot platter. Slip the omelet half-way on the platter ; the other half near the handle will fall over and envelop the asparagus. Omelet, Bread. — Mix equal quan- tities of bread-crumbs and cream, a teaspoonful of each ; break I oz. of butter into bits, and add with it salt, pepper, and nutmeg. When the cream has been absorbed by the bread, beat it till smooth, with a fork, and mix it to three well-beaten eggs. Fry like an ordinary omelet. Time to fry, three to four minutes. Omelet, Cabbage. — Beat four eggs till they are very light, the whites and the yolks separately ; to the yolks add a cup of sweet milk, and pepper and salt to taste ; then stir in a cup of cold, boiled cabbage, chopped fine ; have enough butter in a sauce- pan to cover the bottom ; when hot, pour the omelet in, having stirred the whites of the eggs in first, before putting into the pan. Omelet, Cheese. — Beat two eggs thoroughly. Allow a pinch of salt, the same of pepper, half a teaspoon- ful of finely chopped parsley, and a teaspoonful of gra

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