Sweetbread Omelet (Omelette au Ris de Veau)

Ingredients

• Take some cooked sweetbread,
• reheat in some good creamy sauce,
• such as bechamel or supreme. Make a plain omelet (Recipe 1412) with four or five eggs,

Method

1. 1

   Take some cooked sweetbread, break it in small pieces, and reheat in some good creamy sauce, such as bechamel or supreme.

2. 2

   Make a plain omelet (Recipe 1412) with four or five eggs, and put some of the sweetbread in the centre before folding it over.

3. 3

   Serve on a hot dish with the remainder of the sweetbread as a garnish.

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.

Sweetbread Omelet (Omelette au Rls de Veau) Take some cooked sweetbread, break it in small pieces, and reheat in some good creamy sauce, such as bechamel or supreme. Make a plain omelet (Recipe 1412) with four or five eggs,

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