Omelets

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

base

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
parsley ↝ Parsley, raw [Not included in a food category]
shalot
a portion of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
ham ↝ Ham [Cold cuts and cured meats]
tongue ↝ Tongue [Liver and organ meats]
anchovy
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
shrimps ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]
oysters ↝ Oysters, raw [Shellfish]

Instructions (2)

should be fried in a small frying-pan, made for the purpose
use only half the number of whites that you do of yolks of eggs

Original Text

Omelets.

should be fried in a small frying-pan, made for the purpose; with a small quantity of butter. Their great merit is to be thick; therefore use only half the number of whites that you do of yolks of eggs. The following ingredients are the basis of all omelets: parsley, shalot, a portion of sweet-herbs, ham, tongue, anchovy, grated cheese, shrimps, oysters, &c.

Notes

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