- 8 eggs
- 3 tbsps. of cream or milk
- ¼ tsp. of salt
- 1 tsp. of flour
- ½ pt. can of fine peas
- 1 tbsp. of butter
Preparation: The water is drained from the peas. Beat the yolks, cream, flour and salt 3 minutes and stir in the peas and the beaten whites of eggs. Bake as given under [No. 1] and serve at once.
No. 5—OMELET WITH PARMESAN CHEESE OR OYSTERS.
Quantity for 6 Persons.
- 10 eggs
- 4 tbsps. of cream or milk
- ¼ tsp. of salt
- 2 tbsps. of Parmesan cheese
- ⅛ lb. of butter
- 1 cup of roast gravy
- 1 pinch of pepper
Preparation: Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in. A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked. Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once. Stewed oysters may be rolled in the omelets.
No. 6—OMELETS WITH MEAT OR CHAMPIGNONS.
Quantity for 6 Persons.
- 8 eggs
- ¼ cup of cream
- 1 tsp. of salt
- 1 pinch of pepper
- ⅛ lb. of fresh butter
- 1 portion of champignon puree or 1 portion of veal hash
- 1 tbsp. of Parmesan, cheese.
Preparation: Preparation and baking are the same as given under [No. 5], Omelet With Cheese. When the omelet is done, cover it well with champignon puree, (see Chapter 12, [No. 63],) roll up the omelet, sprinkle it with cheese and serve at once. Remarks: Pour a cup of gravy over the omelet.