Parmesan Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Take 4 well-beaten yolks of egg in a basin, then add 1/2 a teacupful of plain whipped cream and a little pepper and salt.
  2. Whip the whites of the 4 eggs to a stiff froth in another basin.
  3. Mix all the ingredients well together.
  4. Add about 1/2 lb. of grated Parmesan cheese, just before you put the mixture into an omelet pan.
  5. Put on the fire in the omelet pan and stir till well set.
  6. Then put the pan into the oven that the omelet may brown.
  7. If well beaten it rises high and is light.
  8. Sprinkle with grated cheese before serving.
  9. Do not turn it for it makes it 'sad.'
Original Text
Parmesan Omelet. (Mrs. Weston.) Serve on a napkin, if in a silver dish. Take 4 well-beaten yolks of egg in a basin, then add ½ a tea- cupful of plain whipped cream and a little pepper and salt. Next whip the whites of the 4 eggs to a stiff froth in another basin and mix all the ingredients well together, add about ½ lb. of grated Parmesan cheese, just before you put the mixture into an omelet pan. Put on the fire in the omelet pan and stir till well set. Then put the pan into the oven that the omelet may brown. If well beaten it rises high and is light. Sprinkle with grated cheese before serving. Do not turn it for it makes it “sad.”
Notes
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