Omelettes

Ingredients

• one teaspoonful of cold water
• parsley
• ham
• cheese
• the sweetest butter

Method

1. 1

   Stir the eggs until the yolks and whites are properly mixed, using one teaspoonful of cold water for each egg.

2. 2

   Pour the stirred eggs and any flavoring into a hot buttered omelette-pan, shaking the pan occasionally.

3. 3

   If desired browned on both sides, turn; or when done, fold or roll together lightly, and garnish with bits of parsley.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 131. The excerpt below is the record exactly as published.

Omelettes. — Eggs are not to be beaten for an omelette. If a soufile is desired, they are beaten. For an omelette, they are stirred until the yolks and whites are properly mixed, one teaspoonful of cold water being used to each egg. The omelette takes its name from the flavoring used, parsley, ham, cheese, etc., either of which must be chopped fine ; the material in which they are fried must be the sweetest butter

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