Rum Omelette

Ingredients

• four eggs
• a tablespoonful of cream
• half an ounce of butter
• a tiny pinch of salt
• a teaspoonful of castor sugar
• half a glass of rum

Method

1. 1

   Beat eggs with cream, salt, and sugar.

2. 2

   Melt butter, pour in mixture, cook until set, roll, sprinkle with sugar, pour rum around, set on fire, and serve.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

table-spoonful of cream or milk has been added, and season with pepper, but no salt. Pour this 3.8 Chafing Dish Cookery into the chafing dish containing three-quarters of an ounce of melted butter, stir till the eggs com- mence to set, and serve on pieces of toasted and buttered bread. Scrambled Eggs. {CEufs brouilUs.) Break six eggs into a basin and beat up with a fork, season with salt and pepper, and add a table-spoonful of milk or cream. Melt half an ounce of fresh butter in the chafing dish, pour in the eggs, etc., and stir over the spirit flame till the eggs commence to set ; serve on hot plates with sippets of toasted bread. Scrambles Eggs witb Sbrtmps. {CEufs bvouilUs aux Crevettes.) Pick half a pint of fresh, large shrimps, and fry them quickly for a few moments in an ounce of butter, previously melted in the chafing dish blazer ; next pour in five well-beaten and sea- soned eggs mixed with a table-spoonful of milk and cream. Stir over the spirit flame till the eggs commence to set, then serve with fingers of toasted bread or celery biscuits. Scrambles Eggs witb Ibam. {CEufs brouilUs au Jambon.) Proceed the same as directed in the recipe for Scrambled Eggs. Chop finely, or cut into small dice two ounces of cooked lean ham, fry this in the butter, then pour in the beaten eggs, and stir till sufficiently cooked, that is, till the eggs begin to set ; serve with toasted bread. Note. — Scrambled eggs, when properly cooked, should be moist and very light. If over-cooked they become dry. SarStne Eggs. {CEufs aux Sardines.) Proceed as above, but use four to six sardines, skinned, boned, and cut in small pieces, in place of the ham, and serve on toasted bread. Chafing Dish Cookery 39 Savours ©ntelet. [Omelette aux Fines Herbes.) To make an omelet of this description, put the chafing dish over the lamp (fire), melt in it about half an ounce of fresh butter, and fry half a finely chopped shallot to a light golden colour. Have ready two or three eggs well beaten, sea- soned and mixed with a table-spoonful of cream and a teaspoonful of chopped parsley. Pour this into the chafing dish blazer and cook whilst stirring continuously with a fork till the mixture begins to set ; then fold in the two ends so as to form a cushion shape ; allow it to take colour ; the omelet is then ready for serving. IRuni ©ntelet. [Omelette au Rhum.) Beat up four eggs with a table-spoonful of cream, a tiny pinch of salt and a teaspoonful of castor sugar. Melt about half an ounce of butter in a chafing dish ; when hot pour in the mixture and cook whilst stirring, until it will not run in the pan or till it begins to set, then roll carefully and turn out on a hot dish, sprinkle freely with powdered sugar, pour round the sides half a glass of rum

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