Omelet. No. 5.

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 (8)
Instructions (5)
  1. Break eight eggs into an earthen pan, with a little pepper and salt, and water sufficient to dissolve the salt; beat the eggs well.
  2. Throw an ounce and a half of fresh butter into a frying-pan; melt it over the fire; pour the eggs into the pan; keep turning them continually, but never let the middle part be over the fire.
  3. Gather all the border, and roll it before it is too much done; the middle must be kept hollow.
  4. Roll it together before it is served.
  5. A little chopped parsley and onions may be mixed with the butter and eggs, and a little shalot or pounded ham.
Original Text
Omelet. No. 5. Break eight eggs into an earthen pan, with a little pepper and salt, and water sufficient to dissolve the salt; beat the eggs well. Throw an ounce and a half of fresh butter into a frying-pan; melt it over the fire; pour the eggs into the pan; keep turning them continually, but never let the middle part be over the fire. Gather all the border, and roll it before it is too much done; the middle must be kept hollow. Roll it together before it is served. A little chopped parsley and onions may be mixed with the butter and eggs, and a little shalot or pounded ham.
Notes
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