Omelet

Ingredients

• 3 eggs
• 1 oz. butter
• 1 teaspoonful chopped parsley
• Salt
• and pepper

Method

1. 1

   Mix the eggs well together with a fork, add parsley, pepper, and salt.

2. 2

   Heat butter in a pan, pour in the eggs quickly.

3. 3

   Stir to secure rapid setting without browning.

4. 4

   When nearly set, fold in three and turn onto a hot dish.

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 25. The excerpt below is the record exactly as published.

omelet is formed. This must be lifted by a spoon or fork to allow the unformed portion to run beneath. Keep the Method (p. 68). Omelet. 3 eggs. 1 oz. butter. | 1 teaspoonful chopped parsley. I Pepper and salt. PUDDINGS, SOUFFLES, ETC. 6r pan moving gently and use every means to secure rapidity of setting, but do not brown the omelet. When the contents of the pan are nearly set, slip a knife under- neath and fold in three, wrapping in the centre the slightly unformed juicy part that remained on the surface. Turn on to a hot dish. Savoury Omelet Souffle. 3 eggs (separated). 1 tablespoonful milk. 1 teaspoonful finely chopped parsley. Salt and pepper

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