Savoury Omelette

Ingredients

• $ oz. Brown & Polson’s ‘ Patent ’ Corn Flour
• 4 tea-cupful Milk
• 2 Eggs
• $ tea-spoonful each Salt
• Eenpee
• and made Mustard
• 4to1 oz. Butter or Lard

Method

1. 1

   Mix corn flour with a little milk, bring the rest to boil, add corn flour, boil for five minutes, and cool.

2. 2

   Beat egg yolks, add seasonings and corn flour, then fold in beaten egg whites.

3. 3

   Heat butter in a pan, pour in mixture, and cook until browned.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 4. The excerpt below is the record exactly as published.

Savoury Omelette For 2 persons. Time 15 mins. $ oz. Brown & Polson’s ‘‘ Patent ”’ Corn Flour. 4 tea- -cupful Milk. 2 Eggs. $ tea-spoonful each Salt, Eenpee and made Mustard. 4to1 oz. Butter or Lard. Mix Corn Flour to a smooth cream with a little milk, bring the remainder to the boil, pour in the Corn Flour ; boil for five minutes, stirring, allow to cool. Separate egg yolks from whites and beat them in basin; add seasonings and the cooked Corn Flour, beating well. . Beat egg whites to a stiff froth, with pinch of salt, and add in. Heat the butter or lard in omelette pan and pour in omelette. Shake the pan gently over the fire till the underside is nicely browned, then hold in front of the fire till the top is brown. Fold over and serve on hot plate at once. Welsh Rarebit 1 tea-spoonful Brown & Polson’s “ Patent ”? Corn Flour. 2 oz. Cheese. 1 oz. Butter. Salt and Pepper. 4 tea-cupful Milk

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