Omelet with Fresh Mushrooms
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
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A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- two tablespoonfuls of butter
- a pound of mushrooms
- a half cup of milk
- a teaspoonful of salt
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- This is one of the most delicious of all the luncheon dishes.
- Put two tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of milk and a teaspoonful of salt into a saucepan.
- Cover and cook slowly for twenty minutes.
- Make two six-egg omelets.
- Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once.
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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Cutting board
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Spatula