Omelette Sucree (Sweet Omelette)

Ingredients

• Break six to eight eggs
• add a tablespoonful of cream or milk
• add a pinch of salt
• a teaspoonful of caster sugar
• Melt one and a half ounce of butter

Method

1. 1

   Beat the eggs with cream, salt, and sugar.

2. 2

   Melt butter in a pan, pour in the eggs, stir until they begin to set, then fold and let it color.

3. 3

   Serve immediately.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 450. The excerpt below is the record exactly as published.

Omelette sucree {Sweet Omelette). — A real French omelette should never be ready before it is required for table. The guests should wait for an omelet. Fresh eggs and fresh butter are indispensable for making a genuine omelette. Break six to eight eggs into a basin, add to them a tablespoonful of cream or milk and beat up with a fork for several — four or five — minutes ; add a pinch of salt and a teaspoonful of caster sugar. Melt one and a half ounce of butter

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