Omelet Mexicaine

Ingredients

• a pint of veloute sauce
• a piece of lobster butter about the size of an egg
• twenty-four shelled and cooked shrimps
• half a pinch of salt
• a very little pepper
• twelve eggs

Method

1. 1

   Heat veloute sauce, add lobster butter and shrimps, season, and cook.

2. 2

   Make an omelet with the eggs, fill with half the preparation, fold, and serve.

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 Mexicaine. — Have a pint of veloute sauce (No. 152) in a saucepan, place it on a moderate fire, add a piece of lobster butter (No. 149) about the size of an egg, twenty-four shelled and cooked shrimps, and season with half a pinch of salt and a very little pepper. Let cook for three minutes, stirring it lightly, then add half of a good-sized, empty and peeled green pepper, finely hashed; cook for two minutes longer, then let rest on the corner of the stove. Make an omelet with twelve eggs

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