SAVOURY OMELET

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (6)

three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
a tiny piece of onion which has been previously boiled ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
quarter of an ounce of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Switch three eggs for five minutes, yolk and white separate
Add chopped parsley, a tiny piece of previously boiled onion, pepper and salt to the eggs
Have an omelet-pan hot with quarter of an ounce of fresh butter
Fry lightly on one side
Hold before the fire or place in a hot oven for a few minutes
Fold over and serve

Original Text

SAVOURY OMELET.

Switch three eggs for five minutes, yolk and white separate; then have a little chopped parsley, a tiny piece of onion which has been previously boiled, pepper and salt, with the eggs. Have an omelet-pan hot with quarter of an ounce of fresh butter; fry lightly on one side, hold before the fire or place in a hot oven for a few minutes. Fold over and serve.

Notes

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