Omelet Raspail

Ingredients

• one raw onion
• an ounce of butter
• one ounce of small squares of salt pork
• the same of scraps of very finely minced, cooked roast beef
• the same of ham
• two finely chopped mushrooms
• a tablespoonful of tomato sauce
• a tablespoonful of grated bread-crumbs
• a pinch of pepper
• the third of a pinch of salt
• twelve eggs

Method

1. 1

   Chop the onion finely and put it in a saucepan with butter.

2. 2

   Cook the salt pork slightly, then add the minced roast beef, ham, mushrooms, and parsley.

3. 3

   Stir in tomato sauce and bread-crumbs, season with pepper and salt.

4. 4

   Make a plain omelet with the eggs, fill it with the preparation, fold, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 163. The excerpt below is the record exactly as published.

Omelet Raspail. — Chop one raw onion very fine, and put it in EGGS. 223 a saucepan with an ounce of butter. Take one ounce of small squares of salt pork, cook them slightly, adding an ounce of scraps of very finely minced, cooked roast beef, the same of ham, two finely chopped mush- rooms, and a pinch of chopped parsley. Stir in well a tablespoonful of tomato sauce (No. 205) and a tablespoonful of grated bread-crumbs; season with a pinch of pepper and the third of a pinch of salt. Make a plain omelet with twelve eggs

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