Spanish Omelet
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Make a plain French omelet, using four eggs (see page 264).
- Just before it is done place in the center a veal kidney, which has been well soaked, then cut into half-inch dice and sauted until tender in a tablespoonful of butter.
- Do not cook the kidney too long or it will toughen.
- Fold the omelet and turn it onto a dish.
- Pour around the omelet a tomato sauce (see page 285).
- Spread over the top of the omelet a sweet green pepper, which has been boiled until tender and then cut into narrow strips.
- The sauce, the kidney and the pepper should be prepared first, as the omelet must be served as soon as the eggs are cooked.