a cheese omelette
(from Godey's Ladies Magazine, edited by L.A. Godey, Sarah J. Hale, 1864)
Ingredients:
Instructions:
Ingredients:
5 to 10 eggs depending on the required dish
3 oz. Parmesan cheese for every 4 eggs
salt and pepper to taste
2 to 3 oz. butter
Instructions:
It is necessary to have a very small frying-pan to have good omelets, for if a large one is used, the ingredients will spread over it and become thin; and another rule to observe is, that omelets should be fried only on one side. Use from five to ten eggs, according to the sized dish required; break them up singly and carefully, each one to be well and separately beaten or whisked; add to them grated Parmesan cheese, the quantity must be regulated according to the number of eggs used - three ounces go to four eggs; salt and pepper to the taste. Dissolve in a small, clean frying-pan two or three ounces of butter, pour in the ingredients, and as soon as the omelet is well risen and appears quite firm, slide it carefully on a hot dish, and so not let it stand before serving. From five to seven minutes will be sufficient to cook it, provided there be a clear, brisk fire.
Bringing the