Omelet

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt.
  2. Put an ounce of butter in a frying-pan on the fire.
  3. As soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes.
  4. Immediately pour the whole into the frying-pan, and put it on the fire.
  5. Stirring the eggs with an iron spoon as they become set and the omelet appears nearly done.
  6. Fold all together in the form of a bolster, and turn it out on to its dish.
Original Text
No. 159. How to make an Omelet. Break three or four eggs into a basin, add a little chopped shalot, and parsley, pepper, and salt; put an ounce of butter in a frying-pan on the fire, and as soon as the butter begins to fry, beat up the eggs, etc., with a fork for two minutes; immediately pour the whole into the frying-pan, and put it on the fire, stirring the eggs with an iron spoon as they become set and the omelet appears nearly done; fold all together in the form of a bolster, and turn it out on to its dish.
Notes
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