Stuffed Omelet

Ingredients

• a little flour
• three or four eggs
• seasoning
• the cold remains of any fish, fowl, or meat
• finely-chopped herbs and onions
• a spoonful or so of stock

Method

1. 1

   Mix flour with eggs and seasoning.

2. 2

   Mince cold remains with herbs and onions, moisten with egg yolk and stock.

3. 3

   Fry the egg mixture, spread the filling, fold, and serve hot.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 24. The excerpt below is the record exactly as published.

Staffed Omelet. — Mix a little Hour with the eggs and seasoning, as this should be rather more like a pan- cake than an omelet pure and simple. Have ready, thoroughly minced, the cold remains of any fish, fowl, or meat, together with finely-chopped herbs and onions, rather hot seasoning moistened with the yolk of an egg, and, if necessary, a spoonful or so of stock. Fry the eggs, etc., in a small pan, spread the mixture over it, fold it, and dish it up ; or if more than one is required, send them in one by one as soon as they are ready, as they should be eaten very hot. Cheese Omelet. — Allow one egg, and one table- spoonful of flour to each person. Beat this together with plenty of seasoning, add a handful of grated Gruyere or parmesan cheese, and fry a good colour. Fold and serve. Ihuneijitim (Plain). — Stir together in a basin throe or four eggs

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