Spanish Omelette
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
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 French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Digitised by Project Gutenberg, eBook #45348 (https://www.gutenberg.org/ebooks/45348). 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
- two cloves of garlic
- two tablespoonfuls of oil
- a pinch of salt
- a tablespoonful of chopped parsley
- an ounce of butter
Method
- Peel and chop fine two cloves of garlic, which put in a frying-pan on the fire with two tablespoonfuls of oil, let them color slightly.
- Break in a bowl a dozen eggs, which beat up with a fork, add four ounces of canned tomatoes (from which you have drained as much moisture as possible), a pinch of salt and pepper, and a tablespoonful of chopped parsley;
- add an ounce of butter to your garlics and oil, beat all together, and add your eggs with the above ingredients.
- Allow them to remain a few seconds in the pan, fold the omelette in two, and serve plain, or with a tomato sauce (Art.
- 90) around it.
- You may also add to the omelette a little green pepper and a few mushrooms cut in slices.