Tomato Omelet No. 3

Ingredients

• 1/2 pint canned tomatoes
• 2 ounces butter
• 1/4 teaspoonful salt
• 1/4 teaspoonful pepper
• 1/4 teaspoonful sugar
• 6 eggs

Method

1. 1

   Drain tomatoes, melt butter, add tomatoes, season, and cook for 10 minutes.

2. 2

   Beat eggs until light, add to tomatoes, stir, let rest for 1 minute, fold, and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 357. The excerpt below is the record exactly as published.

Y4 teaspoonful pepper, and the same of sugar, cook 10 min- utes without a cover. Break 6 eggs into a bowl, beat with an egg beater until very light, season with Y4 e^en teaspoonful salt. Place a saucepan with 1 tablespoonful butter over the fire ; as soon as melted add the eggs, stir until thej begin to thicken, then add the tomatoes ; stir and cook 2 minutes, then serve on toast German Omelet. — Separate the whites and yolks of 3 eggs, beat the whites to a stif! broth. Mix the yolks with Y4 teaspoonful salt and 3 tablespoonfuls of cold water, pour the yolk mixture slowly into the whites while beating constantly. Place an omelet or a medium-sized frying pan over the fire with 1 tablespoonful butter ; as soon as hot pour in the egg mixture ; do not stir, but when the eggs begin to set, slip a broad-bladed knife under the omelet to keep it from burning at the bottom, and shake the pan to and fro. When light brown on the under side, place the pan for 2 or 3 minutes in a hot oven to bake it a little on top ; then remove, slip the knife under one side of the omelet and double in half, slip it on to a hot dish, and serve. If liked, 1 tablespoonful fine- chopped parsley may be added to the omelet mixture before baking. French Omelet. — Break 6 eggs into a pitcher, beat 4 minutes with an egg beater, season with Ys even teaspoonful salt Place an omelet pan or a medium-sized frying pan with 1 tablespoonful but- ter over the fire ; when very hot, pour in the eggs, draw with a fork from the edge of pan to the center; when the omelet begins to get firm, let it remain Ys minute without stirring, then fold it over each £QG DISHES. 537 side 80 that the 2 sides meet in the center. Turn the omelet on to a hot dish, the folded side underneath, and serve. A tablespoonfnl of fine-chopped parsley may be added to the egg mixture before they are baked, or fine-cut chives. Spanish Omelet. — Place a saucepan with 1 ounce butter over the fire; add 1 fine-chopped onion, 1 fine-chopped green pepper without the seeds, cook 5 minutes without browning ; add 2 table- spoonfuls fine-chopped mushrooms, Yt cupful canned tomatoes, 1 even teaspoonful salt, Yt even teaspoonful pepper, 1 tablespoonfnl fine- chopped ham, Yt teaspoonful sugar, and Yt teaspoonful beef extract, cook 10 minutes. Prepare a German omelet of 3 eggs, pour 3 table- spoonfuls of the preparation over the omelet, fold it together, slip the omelet on to a hot dish, pour the remaining sauce over it, and serve. The dish maybe garnished with small fried codfish balls the size of a hickory nut or French fried potatoes. Oyster Omelet. — Prepare either a German or French omelet Place 12 medium-sized oysters, without their liquor, in a small saucepan, add Yi ounce butter, Yt ^^^^ teaspoonful seasoning salt, Yt tablespoonfnl lemon juice ; set the saucepan over the fire, cook a few minutes till the oysters stiifen and begin to rufSe ; then draw the saucepan to side of stove. Mix the yolk of 2 eggs with Yt &^^ of cream, add it to the oysters, stir for 1 minute over the fire, then remove. As soon as the omelet is done lay the oysters over the ome- let, fold it double, and slide on to a hot dish ; pour the sauce around it, and serve. Fried oysters can be used in the same manner. Cheese Omelet. — Separate the yolk from the whites of 4 eggs ; mix the yolks with 4 tablespoonfuls cream, Yt even teaspoonful salt, and a pinch of Cayenne pepper ; beat the whites to a stiff froth, add gradually the yolks while beating constantly. Grate 2 ounces cheese, either Swiss or American. Place a frying pan over the fire with 1 tablespoonfnl butter; when hot, pour in the eggs; when they begin to set, draw the eggs from side of pan toward the center ; when thickening, sprinkle over the grated cheese, let re- 63S ^<3^ DISHEa main without stirring till light brown on the under side ; then place the pan for 2 minutes in a hot oven ; remove, fold the omelet over and slip on to a hot dish, snd serve. Lobster Omelet. — Place % pint cooked lobster meat in a sauce- pan, cover barely with cream. Mix 1 teaspoonf ul butter with Vt tea- spoonful cornstarch, add it to the lobster, season with V^ even tea- spoonful seasoning salt, and cook 3 minutes. Prepare either a French or German omelet, put part of the lobster over the omelet, fold, and slip it on to a hot dish, pour the remaining lobster around it, and serva Crab^ Crawfish^ and Shrimp Omelets.— Prepared the same as lobster omelet. Tomato Omelet^ No. 1. — Place a frying pan with 1 ounce of butter over the fire ; peel and cut into quarters 3 ripe tomatoes, add them to the butter, season with V4 teaspoonful salt, the same of pep- per and sugar, cook 10 minutes. Prepare a French or German omelet, lay half of the tomatoes over the omelet, fold it over and slip on to a hot dish, pour the remaining tomatoes around it, and serve with toast or bread and batter. Tomato Omelet^ No. 3. — Drain y^ pint of canned tomatoes in a sieve, melt 2 ounces butter in a saucepan, add the tomatoes, season with 7s teaspoonful salt, 74 teaspoonful pepper, and the same of sugar ; cook 10 minutes. Beat 6 eggs

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