a french omelet
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)
Ingredients:
Instructions:
(from The Lady's Own Cookery Book, and New Dinner-table Directory, by Charlotte Campbell Bury, 1844)
Ingredients:
6 eggs
1/4 pint cream
pepper
salt
nutmeg
1/4 lb. butter
serving options: plain, with white sauce, fried with parsley shred and green onion
Instructions:
Beat up six eggs; put to them a quarter of a pint of cream, some pepper, salt, and nutmeg; beat them well together. Put a quarter of a pound of butter, made hot, into your omelet-pan, and fry it of a light brown. Double it once, and serve it up plain, or with a white sauce under it. If herbs are preferred, there should be a little parsley shred, and green onion cut very fine, and serve up fried.
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