Sardine Omelet

Ingredients

• 3 eggs
• 1 teaspoonful anchovy essence
• 1 oz. butter
• 1 tablespoonful cream or milk
• 3 sardines, freed from skin and bones
• Pepper

Method

1. 1

   Break the eggs into a basin, add the cream or milk, and beat up well, cut the sardines into small dice, add these and the anchovy essence, and mix thoroughly.

2. 2

   Season with a pinch of pepper.

3. 3

   Melt the butter in a frying or omelet pan, pour in the mixture, cook whilst stirring until the eggs begin to set, then form the mixture into a half moon or cushion shape, allow it to take colour (a nice light brown) and turn out quickly on to a hot dish.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 42. The excerpt below is the record exactly as published.

1 tablespoonful cream or milk 1 oz. butter 1 teaspoouful chopped parsley Break the eggs into a basin ; add the milk or cream and chopped parsley, and enough pepper and salt to taste. Beat up well. Peel and chop finely the shallot, fry it in the butter to a golden colour in an omelet pan, then stir in the beaten eggs, etc. Continue to stir over the fire until the mixture begins to set ; then roll up into the shape of a cushion ; allow the omelet to get a nice golden colour, and turn out on to a hot dish. 2 IQ. SARDINE OMELET. 3 eggs 1 teaspoonful anchovy essence 1 oz. butter i tablespoonful cream or milk 3 sardines, freed from skin and bones Pepper

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