111 EGG Recipes Cook Book - download pdf or read online

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By Mrs. S.T. Rorer

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Extra info for 111 EGG Recipes Cook Book

Example text

Grate an apple into one bowl, and into the other put a little salt and pepper. Stand two tablespoonfuls of jelly in a dish over hot water while you cook the omelets. Proceed as for plain omelet. The one to which you have added the apple, turn out on a plate. Before folding the other, put in the center the softened currant jelly, then fold it and turn it out by the side of the other omelet. Dust both with powdered sugar, and send at once to the table. Serve a portion of each. OMELET WITH RUM Make a plain omelet with six eggs, turn it on a heated platter.

Make a six-egg plain omelet, using bacon fat instead of butter for the cooking. Remove the slices of bacon before they are too hard, as they must be used for a garnish. Turn the omelet onto a heated platter, pour around it the pepper mixture, garnish with the bacon, and send to the table. Canned mushrooms may be added, if desired. OMELET WITH POTATOES 4 eggs 1 cupful of mashed potatoes 2 level tablespoonfuls of butter 1 tablespoonful of chopped parsley 1 level teaspoonful of salt 1 saltspoonful of pepper Beat the eggs, without separating, until thoroughly mixed; add them gradually to the mashed potato, beating all the while; add the salt and pepper.

OMELET WITH CHEESE Beat six eggs until they are thoroughly mixed. Add a half cupful of thick cream, four tablespoonfuls of grated cheese, a saltspoonful of black pepper and a half teaspoonful of salt. Mix and finish the same as plain omelet. OMELET WITH FINE HERBS Beat six eggs until thoroughly mixed. Add a half cupful of cream, a tablespoonful of finely chopped parsley, a saltspoonful of pepper and a half teaspoonful of salt. Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce.

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111 EGG Recipes Cook Book by Mrs. S.T. Rorer


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