Savoyarde Omelet

Ingredients

• 1 cup potato cubes
• 1 tablespoon chopped parsley
• 34 tablespoon butter
• 3 tablespoons grated cheese
• 34 teaspoon onion juice
• 2 tablespoons butter
• V4 teaspoon salt
• 5 eggs, unbeaten
• Few grains pepper
• 24 cup cream
• Y% cup boiled leeks
• VY teaspoon salt
• Y% teaspoon pepper

Method

1. 1

   Wash potatoes and boil without paring until soft.

2. 2

   Cool, pare, and cut in half-inch cubes.

3. 3

   Put potato cubes with butter, onion juice, salt, and pepper in small frying pan and cook until potatoes are slightly browned.

4. 4

   Cut white portion of leeks in thin slices crosswise, cook in boiling, salted water until soft, and drain.

5. 5

   Put 2 tablespoons butter in omelet pan.

6. 6

   When melted, pour in eggs, to which have been added cream, salt, and pepper.

7. 7

   As mixture cooks, prick and pick up with fork.

8. 8

   When about half done, add prepared potatoes, leeks, and parsley.

9. 9

   Continue cooking until of creamy consistency.

10. 10

    Add cheese, increase heat to brown omelet quickly underneath.

11. 11

    Fold and turn on hot serving dish.

12. 12

    Garnish with sprig of parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 157. The excerpt below is the record exactly as published.

SAVOYARDE OMELET 1 cup potato cubes 1 tablespoon chopped parsley 34 tablespoon butter 3 tablespoons grated cheese 34 teaspoon onion juice 2 tablespoons butter V4 teaspoon salt 5 eggs, unbeaten Few grains pepper 24 cup cream Y% cup boiled leeks VY teaspoon salt Y% teaspoon pepper

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