Sardine Omelet

Ingredients

• two tablespoonfuls of olive-oil
• two sardines
• three eggs
• half a saltspoonful of salt
• a slight dust of cayenne-pepper
• half a teaspoonful of lemon-juice or vinegar

Method

1. 1

   Have ready over the fire a frying-pan containing two tablespoonfuls of olive-oil; remove the skin and bones from two sardines, and cut them in half-inch lengths; beat three eggs with half a saltspoonful of salt and a slight dust of cayenne-pepper for a minute; when the oil is hot, pour the eggs into the pan, place it over the fire, and, with a fork, slightly break the omelet on the bottom as it cooks.

2. 2

   When the omelet is cooked to the required degree, lay the sardines on one side of it, pour the lemon-juice over them, fold the omelet together, and serve it at once.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 144. The excerpt below is the record exactly as published.

SARDINE OMELET. Have ready over the fire a frying-pan containing two tablespoonfuls of olive-oil ; remove the skin and bones from two sardines, arid cut them in half-inch lengths ; beat three eggs with half a saltspoonful of salt and a slight dust of cayenne-pepper for a minute ; have ready half a teaspoon- ful of lemon-juice or vinegar

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