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Asparagus Omelette

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. This is made quite differently.
  2. Cook the asparagus-tops in salt and water and drain them.
  3. Roll them in a little bechamel sauce.
  4. Break your eggs into the pan into which you have put a little butter;
  5. stir them with a fork in your left hand, adding salt and pepper with your right.
  6. This will only take a minute.
  7. Add the asparagus-tops in the thick sauce;
  8. this will take another minute.
  9. Roll or fold up the omelette and slip it on a hot buttered dish.