French Omelet

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

four whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two good tablespoonfuls of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a tiny dust of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
melt one and a half ounces of butter in an omelet pan ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Mix well together in a basin four whole eggs, two good tablespoonfuls of new milk, one and a half ounces of butter, a little salt and white pepper, and a tiny dust of nutmeg.
Melt one and a half ounces of butter in an omelet pan.
Pour in the mixture and fry for two or three minutes, stirring the mixture so that all of it may be equally cooked.
Towards the end of the frying, form it into a half-moon shape.
Turn it out on to a hot dish, and serve quite hot as a breakfast, luncheon, or second course dish.

Original Text

French Omelet.
(Omelette à la Française.)

Mix well together in a basin four whole eggs, two good tablespoonfuls of new milk, one and a half ounces of butter, a little salt and white pepper, and a tiny dust of nutmeg; melt one and a half ounces of butter in an omelet pan, then pour in the mixture and fry for two or three minutes, stirring the mixture so that all of it may be equally cooked, then towards the end of the frying, form it into a half-moon shape, turn it out on to a hot dish, and serve quite hot as a breakfast, luncheon, or second course dish.

Notes

—