French Omelet
From Economical housekeeping (1886).
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A historical recipe
Economical housekeeping, by E. R. (Eliza R.) Parker (1886).
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.
Cook safely
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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
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- Six ege's well beaten, a teacup of milk, a pint of breadcrumbs, one chopped onion, parsley, salt and pepper.
- Have buttered a pan, when the omelet is brown turn over.
- Double when served.
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Spatula