Russian Omelet

Ingredients

• Chop a shallot
• with a little parsley
• Add 2 tablespoonfuls of caviar
• and a teaspoonful of lemon-juice
• Beat 4 eggs
• with 1 tablespoonful of cream
• salt and pepper
• and fry in an omelet-pan with hot butter until done

Method

1. 1

   Chop shallots and parsley, cook in hot water.

2. 2

   Add caviar and lemon juice, season.

3. 3

   Beat eggs with cream, salt, and pepper, fry in butter until done.

4. 4

   Put mixture in center, fold, and serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 4. The excerpt below is the record exactly as published.

Russian Omelet. Chop a shallots with a tittle parsley and cook in hot water. Add 2 tablespoonfuls of caviare and a teaspoonful of lemon-juice ; season to taste. Beat 4 eggs with i table- spoonful of cream, salt and pepper, and fry in an omelet-pan with hot butter until done

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