Small Omelette Celestine

Ingredients

• 6 eggs
• 2 ounces of pounded macaroons
• 1 tablespoonful of sugar

Method

1. 1

   Beat eggs with macaroons and sugar, make 4 small omelettes, fill with various jams, dust with sugar, glaze, and serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 63. The excerpt below is the record exactly as published.

tablespoonfuls of sugar. Boil and stir and strain it into a dish, cover with sugar, and glaze with a salamander. Serve cold, with custard or milk, and small &ncy cakes or buns. COMPOTE OF APPLES. (Cherbourg.) Pare and core and cut into halves 6 large, fine apples. To each pound add i pound sugar, rind of 2 lemons, and a little ginger. Cook, covered, for I hour. Add j4 cup of cider, and boil for j^ hour, then stir in a spoonful of vanilla, and let them cool, arranged in a dish. Serve with whipped cream, and garnish of cherries, citron, or Angelica. APPLES EN CASSEROLE. (Provincial France.) Peel and core 4 large apples, put them in an earthen dish with i wineglassful of brandy, juice of a lemon, a little cinnamon, and i cup of sugar. 189 With a Saucepan over the Sea Cover closely, and bake in the oven for ^ hour. Cover with sugar and chopped nuts, glaze with a salamander, serve with a pitcher of rich milk. BAKED APPLES AND RICE CROQUETTES. (An English dessert.) Pare and core 4 fine apples, add i cup of water, 2 ounces sugary juice of a lemon, and some nut- meg to the skin and cores. Cook ^ hour, strain, add the apples, bake ^ hour, and put on a dish with alternate arrangement of rice croquettes and bits of jam. APPLE BALLS. (Qermany.) Peel and chop 5 large apples, add i ounce but- ter, 3 ounces of sugar, and rind and juice of a lemon. Cook and stir until smooth, add yolks of 3 eggs, and 2 teaspoonfuls of cornstarch. Cook 20 minutes, press through a sieve, and let it cool. Make into balls, dip in egg and crumbs, fry brown in a kettle of boiling lard. Put a bit of angelica or citron in the end of each to imitate a stalk, dust with sugar, arrange on a dish, and serve cold with^ a white sauce. PEARS (as cooked in Roumania). Peel, slice, and core 8 large pears. Add i roll, sliced thin, toasted and crushed to powder, 2 190 I With a Saucepan over the Sea crushed cloves, and 3 pints of water. Cook for I hour, covered, press through a sieve, add 2 ounces of sugar, the juice of a lemon, and i glass of white wine. Cook 20 minutes more, set on ice, serve with cream and sponge cakes. COMPOTE OF ORANGES. (France.) Peel, seed, and divide in quarters 4 large, sweet oranges, cook them with j4 pint sugar syrup, added to i glass of cordial. Maraschino, or Kirsch, for j4 hour. Cool, set aside, and serve cold with biscuits. COMPOTE OF RICE AND APPLES. (Northern France.) Boil j4 pint rice with i quart of water 20 minutes, drain it, add 2 ounces sugar, 2 ounces butter, and rind of a lemon. Stir, cool, and strain it, pressing out all the water. Arrange in layers on a dish with 5 large apples, pared, sliced, and cooked in syrup, between. Put a layer of rice on top, dust with sugar, and bake i hour. Arrange with a custard poured over, flavored with wine, called " sabayon." It can be served cold or hot. OMELETTE CELESTINB. (French.) (Named after Pope Celestine, founder of a strict order of monks.) Boil }4 pint of milk and 2 tablespoonfuls of rice flour, 4 ounces of powdered 191 With a Saucepan over the Sea sugar, and a spoonful of vanilla. Stir to prevent burning or clotting for lo minutes, add the yolks of 3 eggs and ^ ounce of butter. Stir, take off the fire, and keep hot. Make an omelette of 6 eggs and before folding, fill with this cream. Dust with sugar, brown with a salamander, and serve it with plum or peach marmalade. SMALI^ OMELETTE CELESTINE. Mix by beating 6 eggs with 2 ounces of pounded macaroons

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