Omelet. No. 4.

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)
Instructions (5)
  1. Put a little butter in your frying-pan, which must be very clean or the omelet will not turn out.
  2. When your butter is melted, and your omelet well beat, pour it in.
  3. Put it on a gentle fire, and as it sets keep moving and mixing it with a spoon.
  4. Add a little more butter if required.
  5. When it is quite loose from the bottom, turn it over on the dish in which it is to be served.
Original Text
Omelet. No. 4. Take six or seven eggs, a gill of good cream, chopped parsley, thyme, a very small quantity, shalot, pepper, salt, and a little grated nutmeg. Put a little butter in your frying-pan, which must be very clean or the omelet will not turn out. When your butter is melted, and your omelet well beat, pour it in, put it on a gentle fire, and as it sets keep moving and mixing it with a spoon. Add a little more butter if required. When it is quite loose from the bottom, turn it over on the dish in which it is to be served. [90]
Notes
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