Omelet, Parsley

Ingredients

• two eggs
• one teaspoonful of cornstarch
• a scant half-teacupful of milk
• a little chopped parsley

Method

1. 1

   Beat two eggs until very light.

2. 2

   Mix one teaspoonful of cornstarch with a scant half-teacupful of milk; when well stirred and smooth, pour this over the eggs, and beat all well together for a few minutes; add a little chopped parsley.

3. 3

   Cook as other omelets.

Nutrition per serving

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 122. The excerpt below is the record exactly as published.

Omelet, Parsley EGGS Omelet, Tomato one form, and do the same thing. After the third fold the omelet is suffi- ciently done to receive the hot oysters. Strain them from their gravy, put them in the centre of the omelet from one end to the other, then slip the fork under the part of the omelet near you and fold the omelet. Put a hot platter at the opposite end and slip the omelet gently on it. Before making the omelet prepare the “ pigs in blankets.” Cut twelve thin slices out of x/z lb. of bacon ; put them in the frying - pan for one min- ute. Fry only on one side. Wrap each oyster in one slice of bacon, putting the fried slice nearest the oyster. Roll it up, and secure it with a tiny wooden skewer like a toothpick. Broil two minutes on each side, remove the skewer, place around the omelet, and serve very hot. Omelet, Parsley. — Beat two eggs, yolks and whites together, until very light. Mix one teaspoonful of corn- starch with a scant half-teacupful of milk ; when well stirred and smooth, pour this over the eggs, and beat all well together for a few minutes ; add a little chopped parsley

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