Shrimp Omelette (Omelette aux Crevettes)

Ingredients

• 3 eggs.
• 1 oz. butter.
• 1 tea-sp anchovy es- sence.
• Pepper and salt.
• £ cupful picked shrimps.
• £ cupful white sauce.

Method

1. 1

   First prepare the mixture.

2. 2

   Put the shrimps into a small saucepan with the sauce, season to taste, and make thoroughly hot over the fire.

3. 3

   Make a plain omelet with the other ingredients according to Recipe 1412, and adding the anchovy essence to the yolks of eggs.

4. 4

   Before folding it over put the shrimp mixture in the centre.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 529. The excerpt below is the record exactly as published.

tea-sp. anchovy es- sence. ltea-sp. chopped parsley Salt. Pepper. Mixture. 3 oz. cooked lobster. 2 table-sps. white sauce. Seasoning to taste. First Prepare the Mixture. — Break the cooked lobster into small pieces, removing all shell. Heat it thoroughly in a small saucepan with the white sauce, seasoning rather highly with salt, cayenne, and a little lemon juice. Keep this warm whilst preparing the omelet. 1 doz. oysters. | oz. butter. \ oz. flour. | gill oyster liquor. A little cream. Seasoning. A plain omelet. Scald the oysters in their own liquor, then strain. Remove the gristle from them, and, if liked, the beards as well. Then break each one in about four pieces with a fork. Make a sauce with the butter, flour, and oyster liquor, add the oysters to it with a little cream and seasoning, make the mixture very hot, but do not boil again. Prepare the omelet according to Recipe 1412, and put the above mixture in the centre of it before folding over. Serve very hot. 1432. Omelet with Potatoes (Omelette a la Parmentier) A plain or savoury 2 or 3 potatoes, omelet. Recipe 1411 A little butter, or 1412. Peel two or three potatoes and cut them in dice, making about 1 breakfast-cupful in all. Put these into a saucepan of cold water, bring them to the boil, and drain well. Then fry the potato dice in a little butter until they are cooked and lightly browned, season them with pepper and salt, and keep them warm. Make a plain or a savoury omelet, and fold the prepared potatoes in the centre of it. EGG DISHES AND OMELETS 1433. Rice Omelet 1 cupful cooked rice. i Seasoning. 1 cupful milk. 1 oz. butter. 3 eggs. I Curry sauce. Heat the cooked rice in the milk until it is soft and creamy without being too liquid. Add the eggs well beaten, and season to taste with pepper and salt. A little grated Parmesan may also be added if liked. Heat the butter in an omelet pan, turn in the rice mixture, and bake in the oven until firm to the touch and lightly browned. Then slip the omelet on to a hot dish. Serve with curry sauce poured round. 1434. Sardine Omelet (Omelette aux Sardines) 2 sardines. i 1 oz. butter. 2 or 3 eggs. £ tea-sp. shrimp essence. | Pepper and salt. Remove the skin from the sardines, bone them, and pound the flesh in a mortar with a few drops of anchovy or shrimp essence. Then rub the mixture through a fine wire sieve. Now proceed as in Recipe 1412, adding the sardine paste to the yolks of eggs. Note. — Sardine paste, which can be bought in tins, may be used for this instead of whole sardines. 1435. Shrimp Omelette (Omelette aux Crevettes) 3 eggs. 1 oz. butter. 1 tea-sp anchovy es- sence Pepper and salt. Mixture. £ cupful picked shrimps. £ cupful white sauce.

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