Whitebait Omelet alla Napoli

Ingredients

• Y2 pound whitebait
• 6 eggs
• Yi cup butter
• 1 teaspoon minced parsley
• Salt
• Pepper

Method

1. 1

   Wash whitebait through several waters, pick over carefully, drain and dry in a napkin.

2. 2

   Season with salt, pepper and parsley.

3. 3

   Beat eggs until quite light, adding salt and a little pepper.

4. 4

   Add fish and stir together.

5. 5

   Heat butter and when nearly smoking pour in the mixture.

6. 6

   Stir at first until eggs begin to set.

7. 7

   Then let brown on bottom, turn like a pancake and brown the other side.

8. 8

   Slide out of the pan onto a hot platter.

9. 9

   Care must be taken not to let the eggs get too hard, since the finished dish must have the moist consistency of an omelet.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 17. The excerpt below is the record exactly as published.

WHITEBAIT OMELET ALLA NAPOLI Y2 pound whitebait 1 teaspoon minced parsley Salt and pepper 6 eggs Yi cup butter

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