Omelette

Ingredients

• Four eggs
• a batter of eggs and milk
• a very little flour
• chopped parsley
• green onions or chives
• a little pepper
• salt
• a scrape or two of nutmeg
• some butter boiled in a small frying-pan

Method

1. 1

   Make a batter of eggs and milk, and a very little flour.

2. 2

   Add chopped parsley, green onions or chives, pepper, salt, and nutmeg.

3. 3

   Heat butter in a frying-pan, pour in the batter, cook until one side is yellow brown, then turn and cook the other side.

4. 4

   Serve doubled.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 350. The excerpt below is the record exactly as published.

OMELETTE. — Make a batter of eggs and milk, and a very little flour, put to it chopped parsley, green onions, or chives, the latter is best, or a very small quantity of shalot, a little pepper, salt, and a scrape or two of nutmeg. Take some butter boiled in a small fry- ing-pan, and pour the above batter into it ; when one side is of a fine yellow brown, turn it and do the other. Double it when served. Some scraped lean ham, or grated tongue, put in at the first, is a very pleasant addition. Four eggs

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