Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Codfish Omelet

• 2 eggs
  1 cup codfish
  1 tablespoon butter
  2 tablespoons flour
  ¼ cup milk

Melt butter, add flour, when blended add scalded milk and codfish, cook two minutes. Beat yolks of eggs until lemon-colored and thick; add fish mixture. Beat whites until stiff, cut and fold beaten whites into fish mixture. Cook like [Foamy Omelet].