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Wednesday, May 6, 2009 |
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. Put the butter into a good-sized saute or omelet pan; when
hot, turn the ingredients into the pan, and smooth it down with a
pallet knife.
Let this cook slowly until nicely browned; fold it over
as you would a plain omelet, and turn onto a heated dish. The parsley
may be sprinkled over the top, or added to the mixture.
SWEET OMELETS
OMELET A LA WASHINGTON
Put three eggs into a bowl, and three into another bowl. Add three
tablespoonfuls of water to each, and beat. Have two omelet pans, in
which you have melted butter. 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. |
posted
by neptunus @ 10:50 PM
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