Egg Baskets

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 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Grease an omelet pan.
  2. Beat up the whites of 3 eggs to a stiff froth.
  3. Beat the 3 yolks alone, well.
  4. Then mix the whites with the yolks and pat in the omelet pan.
  5. Add a little finely chopped parsley leaf, then a piece of fresh butter the size to a walnut.
  6. Season to taste.
  7. Never stop stirring and let all mix to the thickness of an omelet.
  8. About 5 minutes before the mixture is finished cooking add 2 ozs. grated Parmesan cheese.
  9. Serve in patty cases of fried bread without lid or in paper cases.
Original Text
“Egg Baskets.” (Mrs. Hobhouse.) Grease an omelet pan. Beat up the whites of 3 eggs to a stiff froth. Beat the 3 yolks alone, well. Then mix the whites with the yolks and pat in the omelet pan. Add a little finely chopped parsley leaf, then a piece of fresh butter the size to a walnut. Season to taste. Never stop stirring and let all mix to the thickness of an omelet. About 5 minutes before the mixture is finished cooking add 2 ozs. grated Parmesan cheese. Serve in patty cases of fried bread without lid or in paper cases.
Notes
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