Omelette Celestine

Ingredients

• ½ pint of milk
• 2 tablespoonfuls of rice flour
• 4 ounces of powdered sugar
• 3 eggs

Method

1. 1

   Boil milk and rice flour, add sugar and vanilla.

2. 2

   Stir for 10 minutes, add egg yolks, keep hot.

3. 3

   Make an omelette with egg whites, fill with cream, dust with sugar, and serve with marmalade.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 64. The excerpt below is the record exactly as published.

4 pint of milk and 2 tablespoonfuls of rice flour, 4 ounces of powdered 191 With a Saucepan over the Sea sugar, and a spoonful of vanilla. Stir to prevent burning or clotting for lo minutes, add the yolks of 3 eggs and ^ ounce of butter. Stir, take off the fire, and keep hot. Make an omelette of 6 eggs and before folding, fill with this cream. Dust with sugar, brown with a salamander, and serve it with plum or peach marmalade. SMALI^ OMELETTE CELESTINE. Mix by beating 6 eggs with 2 ounces of pounded macaroons, i tablespoonful of sugar, and a pinch of salt. Make of this 4 small omelettes, and fill one with orange marmalade, one with green gages, one with currant jelly, and one with apricot jam. Dust with sugar, glaze them brown, and serve hot. FANCY FRENCH OMELETTE. Beat yolks of 4 eggs with the rind of a lemon, rubbed on 2 ounces of loaf sugar, which must be crushed and added, the whites beaten very stiff, }i pound flour, and }4 cup of whipped cream. Mix all well, pour into a buttered pan, and bake in a hot oven 5 minutes. Fold it on a plate with a filling of cider apple-sauce, boiled thick, glaze it with sugar and serve. OMELETTE WITH CORDIAL. (Paris.) Beat 5 eggs and i ounce sugar, add a table- spoonful of Kirsch, melt 2 ounces butter in a 192 With a Saucepan over the Sea *- 1 - — 1 — — — I pan, pour in the eggs, cook until set. Roll it on a dish, fill with 2 tablespoonfuls of apricot jam, mixed with a glass of Kirsch, Dust with sugar, glaze brown, and serve at once. RUM OMELETTE. (Paris.) Beat 2 eggs with 2 ounces of sugar and a glass of rum. Pour this into a buttered pan with 2 ounces melted butter, cook until set, roll it on a dish, pour a glass of rum over it, light it, send to the table on fire. BAKED SWEET OMELETTE SOUFFLE. (Germany.) Scald and pound 2 ounces of pistachio nuts, add the yolks of 3 eggs, i ounce of powdered sugar,

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