Parmesan Cheese Omelet (Omelette au Parmesan)

Ingredients

• half a cup of fresh Parmesan cheese
• two tablespoons cream sauce
• pepper
• salt

Method

1. 1

   Grate Parmesan cheese and mix with cream sauce, pepper, and salt.

2. 2

   Make an omelet.

3. 3

   When ready to double, place cheese in the center, fold over, and let stand for about two seconds.

4. 4

   Dish up on a hot platter, sprinkle with cheese on top, and serve with dry grated cheese around; garnish with parsley.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 396. The excerpt below is the record exactly as published.

Parmesan Cheese Omelet ( Omelette au Parmesan ) Grate half a cup of fresh Parmesan cheese; add to it two table¬ spoons cream sauce, pepper, and salt. Make an omelet [see re¬ cipe: French Omelet]; when it is ready to double put the cheese in the centre then fold it over and let stand for about two seconds. Dish up on a hot platter, sprinkle with cheese on the top, and serve with dry grated cheese around. Garnish with parsley. Lunch or supper dish. Snow Omelet with Supreme Sauce Omelette de Neige, Sauce Supreme Make the omelet [see recipe: French Omelet]. Beat the whites of two eggs and poach them in milk; put the meringue in the centre, with American cheese; then double and let stand for a few sec¬ onds. Then dish up on a hot platter, double the second time when turning out. Pour around with a supreme sauce and garnish with parsley. Serve for lunch or supper. Omelet ( Omelette ) a la Jardiniere For four persons take three eggs; mix them with milk and cream. Make an omelet [see recipe: French Omelet]. In the meantime, AMERICAN COOK BOOK have some vegetables cut a la Macedoine, some shredded lettuce, and chopped parsley and two hard-boiled eggs; put the cooked vegetables, lettuce, and parsley in some melted butter, pepper, and salt. Chop one of the eggs and add to the vegetables. When the omelet is settled and ready to turn put this in the centre, then turn with an omelet knife, being careful not to break. Dish up on a hot platter; garnish with the hard-boiled egg — cut in small quarters, some vegetables in between each quarter of egg, and a pinch of parsley at one end of the platter. Serve for lunch or supper. Lobster Omelet ( Omelette au Homard) a la Newbourg For four to five persons select a lobster weighing from one and a half to two pounds. Put in hot water and cook for eighteen minutes with some salt; leave in the juice until cold. When cold, remove the meat carefully; cut the best part in small dices and chop the rest fine. Make a newbourg sauce from the best part of the meat; then make the omelet [see recipe: French Omelet]. When the omelet is ready to turn put in the centre the ground lobster mixed with a little of the newbourg sauce; double the omelet — carefully, so as not to let it break. Turn out on a hot platter and serve with the lobster newbourg sauce around. Garnish with the claws and parsley. Luncheon or supper dish. Shrimp Omelet a la Ericsson Hammond Omelette aux Crevettes, a la Ericsson Hammond For four to five persons take one pound of shrimps, three to four eggs, two tablespoons milk, and one tablespoon cream to each egg; mix the eggs well together, then add the cream and milk, cayenne pepper, and salt to taste. Put in the omelet pan with some butter and pull the omelet carefully from one side to the other to make it very light; then fill with the shrimps that have been cooked for ten minutes in water and salt — part of them taken out for the garnish¬ ing of the dish and half of them ground through the machine once. Heat one cup shrimps; add two tablespoons cream sauce

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