Puff Omelet

Ingredients

• yolks of six eggs
• the whites of three
• one table-spoon of flour
• a tea-cup of cream or milk
• salt and pepper to taste
• melt a table-spoon butter

Method

1. 1

   Mix yolks with flour and cream, season, melt butter in a pan, pour in mixture, bake until thickened, add beaten whites, bake until brown.

As published

This recipe was extracted from Buckeye cookery (1892), page 81. The excerpt below is the record exactly as published.

salt and pepper to taste, adding beaten whites last. Bortep Eaas. Put.them on in cold water, and when it has boiled, the eggs will be done, the whites being soft and digestible, as they are not when put on in boiling water. \ \ BakeD Eeos. Break eight eggs into a well-buttered dish, put in pepper and salt, bits of butter, and three table-spoons cream; set in oven and bake about twenty minutes; serve very hot. Birps’ Nest. ; Boil eggs hard, remove shells, surround with force-meat; fry or | bake them till nicely browned, cut in halves, and place in the dish with gravy. | CuRRIED Kaas. | Slice two onions and fry in butter, add a table-spoon curry-powder and one pint good broth or stock, stew till onions are quite tender, add a cup of cream thickened with arrowroot or rice flour, simmer a few moments, then add eight or ten hard-boiled eggs, cut in slices, aud beat them well, but do not boil._— Mrs. E. L. Fay, Washington Heights. , EscALOPED Eaas. ; Moisten bread-crumbs with milk or meat broth; place a layer ot this in a well-buttered dish; slice some hard-boiled eggs, and dip each slice in a thick-drawn butter sauce to which a well-beaten egg has been added; put a layer of them upon the crumbs, then a slight layer of minced ham, veal or chicken, then bread, etc., fin- ' salt, pepper and melted butter, adding milk to moisten till quite on ‘soft; half fill buttered gem-pans or small patty-pans with this mix- ture, and break an egg carefully upon the top of each, dust with . salt and pepper, sprinkle finely powdered crackers over all, set in the oven and bake eight minutes; serve immediately. FRIZZLED Ham AND Eaas. Take bits of either boiled or fried ham, chop fine, and place in ; skillet prepared with butter or beef drippings; take four to six well- beaten eggs, pour over ham, and when heated through, season well with pepper and salt; stir together, cook until done es and turn ever without stirring. / Purr OMELET. Stir j into the yolks of six eggs, and the whites of three beaten very light, one table-spoon of flour mixed into a tea-cup of cream or milk, with salt and pepper to taste; melt a table-spoon butter

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