Omelet
Ingredients
- 4 eggs
- 1/8 teaspoon pepper
- 4 tablespoon hot water
- 1 tablespoon butter
- 1/2 teaspoon salt
- a little parsley
Directions
- Beat the yolks until thick and lemon colored.
- Add hot water (one tablespoonful to an egg), salt and pepper.
- Beat the whites till stiff and dry.
- Cut and fold into the first mixture.
- Heat the omelet pan, add the butter, turn the pan so that the melted butter covers the sides and bottom of the pan.
- Turn in the mixture, spread evenly, turn down the fire and allow the omelet to cook slowly.
- Turn the pan so that the omelet will brown evenly.
- When well puffed and delicately browned underneath, place the pan on the center shelf in a moderate oven to finish cooking the top of the omelet.
- Crease across center with knife and fold over very carefully.
- Allow to remain a moment in pan.
- Turn gently with a spatula onto a hot platter.
- Garnish with parsley.
- An omelet is sufficiently cooked when it is firm to the touch when pressed by the finger.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Breakfast
Ingredients: egg, pepper, water, butter, salt, parsley
Equipment: measuring spoons, knife, egg beater, stove
See Also
German Potato Salad
Contributor: National Park Service, Smithsonian Institution
Source: Festival of American Folklife: German Recipes (1976-01-01)
Ingredients: potato, onion, bacon, butter, vinegar, water, sugar, salt, pepper, egg
Equipment: measuring cups, measuring spoons, knife, baking pan, oven, saucepan, stove
Kidney Stew Or Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: kidney, water, flour, salt, pepper, butter, egg, pastry
Equipment: knife, saucepan, measuring cups, measuring spoons
Stuffed Flank Steak
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Ingredients: butter, onion, bread crumb, poultry seasoning, salt, pepper, water, egg, steak, salad oil
Equipment: oven, skillet, measuring cups, measuring spoons
Veal and Green Bean Stew
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Soup
Ingredients: veal, water, monosodium glutamate, green bean, butter, flour, sugar, salt, pepper, vinegar, summer savory, parsley
Equipment: measuring cups, measuring spoons, knife, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove