Omelet with Parmesan Cheese

Ingredients

• six eggs
• a gill of cream
• four ounces of grated cheese
• some pepper
• a little salt

Method

1. 1

   Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little salt; beat the whole together, pour into a pan, roll up and bake as directed.

2. 2

   Butter it well before sending to table.

Nutrition per serving

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 40. The excerpt below is the record exactly as published.

OMELET WITH PARMESAN CHEESE. I Break six eggs into a bowl, add a gill of cream, four ounces of grated cheese, some pepper and a little sait; beat the whole together, pour into a pan, roll up and bake as directed. Butter it well bef ore sending to table. 98 LA CUISINE CREOLE. OMELET WITH SUGAR. Beat six eggs, whites and yolks separately, with seven gl)oonfuls of powdered sugar. Plavor with lemon, and bake like a pudding for ten or flfteen minutes^ or just long enough to set the eggs. Longer baking will spoil the jelly-like eonsistency of the omelet. OMELET SOUFFLEE. Beat six eggs, the whites and yolks separately ; put to the yolks four dessertspoonf uls of white sugar powdered, and the yellow rind of a lemon chopped very flbae; mix them thoroughly, whip the whites to a high froth and add them to the yolks. Put quarter of a pound of butter into the pan, over a brisk fire, and as soon as it is completely melted pour in the mixture ; stir it that the butter may be completely incorporated with the egg». When it is so, put it in a buttered dish and set it over hot embers or ashes, strew powdered sugar over the top and color it with a hot shovel ; this may be done in the oven. Serve as soon as possible, as it soon falls and so the appearanee is spoiled. OMELET SOUFFLE IN A MOULD. Break six fresh eggs, separate the whites from the yolks, put with the yolks three spoonfuls of rice flour and a tablespoonful of orange-flower water; stir thèse well together, whip the whites of the eggs to a high froth, and mix them with the yolks. Pour the mixture into a buttered mould, about half fuU; bake in a moderate oven for half an hour. When done turn it on LA CUISINE CREOLE. 99 to a dish and serve quickly. Thîs omelette must be clear and shake like a jelly. A DELIOIOUS OMELET. Beat feeparately, and lightly, six eggs ; add to them a tablespoonful of chopped green onion, and the same of parsiey, chopped fine ; beat them into the eggs with two latlespoonfuls of water, and at the last moment a little sait

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