Omelette Jambon

Ingredients

• as many eggs as are needed
• half its volume of milk thickened with rice flour or corn starch
• pepper
• salt
• a few drops of Worcestershire sauce
• equal parts of chopped boiled ham or roast pork, minced cooked green peas, chopped onion or shallot, sliced tomatoes, and sliced boiled mushrooms

Method

1. 1

   Separate the whites and yolk of as many eggs as are needed and add to each half its volume of milk thickened with rice flour or corn starch.

2. 2

   Flavor with pepper and salt and, if liked, a few drops of Worcestershire sauce.

3. 3

   Have ready a mixture composed of equal parts of chopped boiled ham or roast pork, minced cooked green peas, chopped onion or shallot, sliced tomatoes, and sliced boiled mushrooms.

4. 4

   Season with pepper and salt to taste.

5. 5

   Beat the yolks and whites of the eggs separately and thoroughly, then mix them quickly with the other ingredients, and place the whole in a deep dish.

6. 6

   Bake in a hot oven until the outside is browned, and serve as hot as possible.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 138. The excerpt below is the record exactly as published.

Omelette Jambon. To prepare this omelette separate the whites and yolk of as many eggs as are needed and add to each half its volume of milk thickened with rice flour or corn starch. Flavor with pepper and salt and, if liked, a few drops of Worcestershire sauce. Have ready a mixture composed of equal parts of chopped boiled ham or roast pork, minced cooked green peas, chopped onion or shallot, sliced tomatoes, and sliced boiled mushrooms

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