Omelette d'Indienne

Name: Omelette d'Indienne
Ingredients: a minced onion; a spoonful of curry powder; two spoonfuls of cream or new milk; some roughly chopped prawns or shrimps

From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904

Any odds and ends of game, meat, poultry, fish, or seafood can be used.

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 20. The excerpt below is the record exactly as published.

Omelette d VIndienne. — Fry a minced onion till nicely coloured in oil or butter, then stir into the same EGGS. 41 pau a spoonful of curry powder and two spoonfuls of cream or new milk, continue stirring it 'for two minutes longer, then mix it and finish in the usual w^ay. Have ready some roughly chojjped prawns or shrimp

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