Savoury Omelet. No. 1.

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 (8)

3 whites and 4 yolks beaten together ↝ Egg, white only, raw [Eggs and omelets]
3 whites and 4 yolks beaten together ↝ Egg, yolk only, raw [Eggs and omelets]
a little parsley leaf ↝ Parsley, raw [Not included in a food category]
minced shallot ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Beat together 3 egg whites and 4 egg yolks.
Add a little parsley leaf, minced shallot, pepper, salt, and cream.
Cook in a pan with a little warmed butter, making into shape as it cooks.
Fill the pan gradually before you slip the omelet into a warmed dish.

Original Text

Savoury Omelet. No. 1.
3 whites and 4 yolks beaten together, a little parsley leaf
and minced shallot, pepper, salt and cream. Made into shape as it
cooks in a pan in which a little butter is warmed. Fill the pan
gradually before you slip the omelet into a warmed dish.

Notes

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