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Omelette with Tomato Sauce
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 31. The excerpt below is the record exactly as published.
OMELETTE WITH TOMATO SAUCE.— Make a sauce by cooking in a saucepan, a tablespoon of butter, and 1 of flour, and when they bubble, pouring over them a cup of strained and sea- soned tomato juice. Keep the sauce hot while you make a plain omelette, dish it, and after it is on the platter, pour tomato sauce over and around it. Allow 1 cup of tomato sauce for each of 3 eggs
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