French Omelette
From The effective small home (1917).
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A historical recipe
The effective small home, by Green, Lilian (Bayliss), Mrs. (1917).
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 1 ingredient
Cook safely
- 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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- Break eggs into a bowl — as many as there are persons to be served.
- Break eggs with a fork — enough to mix the yolks and whites — adding a tablespoon of milk for each egg.
- Season with salt, pepper.
- Have butter in an iron skillet sizzling hot.
- Turn in the omelet mixture.
- With a flexible spatula, keep folding over the thin layers of the mixture — that cooks on the bottom of the pan — letting the thin part run over the bottom to be cooked.
- When all is cooked, let brown;
- turn over to brown on the other side and serve at once on a hot platter.
- The whole process should not take more than a few moments.
- Chopped parsley, chives — chopped meat may be mixed with the eggs — ^jelly or marmalade may be added after it is done, according to the taste.
- 154.
- APPENDIX
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Chef's knife
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Cutting board
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Spatula