Spanish Omelette

Ingredients

• two cloves of garlic
• two tablespoonfuls of oil
• a dozen eggs
• four ounces of canned tomatoes
• a pinch of salt
• a pinch of pepper
• a tablespoonful of chopped parsley
• an ounce of butter

Method

1. 1

   Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly.

2. 2

   Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes, a pinch of salt and pepper, and a tablespoonful of chopped parsley; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients.

3. 3

   Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce around it.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 75. The excerpt below is the record exactly as published.

Spanish Omelette. Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly. Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a table- spoonful of chopped parsley ; add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients. Allow them to remain a few seconds in the pan, fold the ome- lette in two, and serve plain, or with a tomato sauce (Art. 90) around it. You may also add to the ome- lette a little green pepper and a few mushrooms cut in slices. 1 64 FRENCH DISHES. MACARONI. 492. Macaroni with Cream. Put a pound of macaroni in a saucepan on the fire, with three quarts of boiling water and half an ounce of salt. Boil it about twelve minutes, or until very tender, then drain it. Put four ounces of butter in a saucepan, with a tablespoonful of flour, a pinch of salt, pepper, and nutmeg. Mix all well together, then add two ounces of grated Parmesan cheese and four ounces of Gru- yere cheese. Moisten with a glass of milk and a glass of cream; stir all together, boil for a moment, add your macaroni, and serve. 493. Macaroni a l'ltalienne. Boil a pound of macaroni as the foregoing, and drain it. Peel and cut an onion in small pieces, which put into a sauce- pan, with four ounces of butter. When very slightly colored, add a teaspoonful of flour, a little salt, pepper, nutmeg, and about four wineglasses of the juice of tomatoes; boil gently ; add two ounces of grated Parmesan cheese and the same of Gruyere cheese. Mix all thoroughly together, add your macaroni, and, when very hot, serve. 494. Macaroni a la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyere cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles and mushrooms chopped fine. Mix all well together, and serve very hot. EGGS, MACARONI, SALADS, ETC. 165 495. Macaroni a la Napolitaine. Put two pounds of a leg of veal, with an ounce of butter, in a saucepan on the fire. When well colored on both sides, moisten with a quart of consomme (Art. 1), and boil gently about three hours, or until your consomme is reduced two thirds, then strain it, and put it in a saucepan, with a pint of tomato sauce, two ounces of Parmesan and four ounces of Gruyere cheese, grated, a pinch of salt, pepper, and nutmeg, and boil gently. Boil a pound of macaroni in water, with a little salt, add it to your sauce, simmer at the side of the range for half an hour, and serve. The veal is sometimes served on a dish, the macaroni on top. 496. Baked Macaroni. Prepare the macaroni as for macaroni with cream (Art. 492), put it on a dish and sprinkle some bread-crumbs on top, to which add a few pieces of butter. Send to a mod- erate oven, and, when colored a light brown, serve. 497. Spaghetti. Boil a pound of spaghetti in three quarts of water and a little salt. Boil gently until quite tender. Peel and chop fine two cloves of garlic, put them in a saucepan with four tablespoon- fuls of oil ; when very lightly colored, moisten with a quart of tomato sauce (Art. 90), two pinches of salt, the same of pepper, and a little nutmeg ; then add your spaghetti. Put it at the side of the range to simmer gently for half an hour, and serve very hot. 498. Risotto Napolitaine. Cut a medium- sized onion in small pieces, which put in a saucepan, with an ounce of butter, on a moderate fire, for about fifteen minutes, or until colored lightly. Wash 1 66 FRENCH DISHES. a pound of rice, blanch it for ten minutes in boiling water, then put it in cold water for a moment, drain, put it in a saucepan at the side of the range, with your onions, and a quart of consomme (stock, Art. i), simmer gently about fifty minutes, add three ounces of butter, the same of Parmesan cheese, a pinch of pepper, salt, nutmeg, and a little cayenne. Stir all well together, boil for a few moments, and serve very hot. 499. Risotto Hongroise (Hungarian dish. Cut half a pound of lean bacon into slices, which put in a deep saucepan, and let them fry slowly to a golden yellow, then remove the pan from the fire, and place on top of the bacon two large sliced onions, two large sliced knobs of German celery, a small sliced carrot, the tops of a small head of cauli- flower, half a pound of blanched, well-drained rice, a can of drained French peas, and four ounces of truffles. Sprinkle some salt and a little red pepper over them, and on top of all put two small spring chickens, which you have cut in quarters and sea- soned with salt. Put the cover on the saucepan, and stew very slowly for an hour. Do not stir with a spoon, but shake the pan from time to time. Serve with this dish some grated Parmesan cheese. 500. Risotto a la Finne. Fry half a pound of bacon as above, to which add a sliced carrot, two sliced onions, a bay-leaf, half a pound of blanched rice, and a quart of clams with their juice. Season with pepper. Cover the saucepan, and stew very slowly three quarters of an hour. Do not stir with EGGS, MACARONI, SALADS, ETC. 167 a spoon, but shake the saucepan at intervals. Serve with grated Parmesan cheese. SALADS. 501. Salad of Beans. Put in a bowl three pints of cold boiled string-beans (which cut in pieces about an inch long) and an onion cut in very thin slices ; add two tablespoonfuls of chopped parsley

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