French Omelet
From The people's book of modern cookery (1914).
A historical recipe
The people's book of modern cookery, by Eliza Acton and University of Leeds. Library (1914).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take several eggs, and half a spoonful of cream or milk to each egg.
- also quarter an ounce of butter to each egg, add a little salt and pepper, and mix thoroughly all together in a basin.
- Then melt a little butter is a frying pan, after which add the mixture to it, stirring the whole.
- Fry for about three minutes and serve very hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Wooden spoon