Omelets in Darioles

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 15 min Total: 15 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

4 beaten-up eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
1/2 pt. of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
seasoning ↝ Spices, poultry seasoning [Spices and Herbs]
chopped mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
“fines herbes,”
a little grated tongue or ham. ↝ Tongue [Liver and organ meats]

for moulds

Butter the dariole moulds ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Butter the dariole moulds rather thickly, fill them with the mixture and cover with paper;
steam 15 minutes;
turn out on dish, and serve with any savoury sauce.

Original Text

Omelets in Darioles.
To 4 beaten-up eggs, with ½ pt. of cream and seasoning, add
chopped mushrooms and “fines herbes,” with a little grated
tongue or ham.
Butter the dariole moulds rather thickly, fill them with the
mixture and cover with paper; steam 15 minutes; turn out on
dish, and serve with any savoury sauce.

Notes

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