Omelet with Green Peas
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 3 ingredients
- one pint of cooked peas
- a can of peas
- a half pint of cream sauce
Method
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- Make a six-egg omelet.
- Have ready one pint of cooked peas, or a can of peas, seasoned with salt, pepper and butter.
- Just before folding the omelet put a tablespoonful of peas in the center, fold, and turn out on a heated platter.
- Pour the remaining quantity of peas around the omelet, and send at once to the table.
- If you like, you may pour over, also, a half pint of cream sauce.
Plating
Cookware for this recipe
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Frying pan