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

By Mrs. S.T. Rorer

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Extra info for 111 EGG Recipes Cook Book

Example text

Make a six-egg omelet, turn it onto a heated dish, arrange the oysters around the omelet, pour over the cream sauce, and send to the table. OMELET WITH SWEETBREADS This is a very good way to make sweetbreads do double duty. Boil a pair of sweetbreads until they are tender. Remove the membrane, cut them into slices; make a cream sauce. Add the sweetbreads, and, if you like, a half can of chopped mushrooms. Make a six-egg omelet, arrange the slices of sweetbread around the omelet and pour over the cream sauce.

Finish the same as a plain omelet. Serve on a heated platter and put over a little thin Spanish sauce. SPANISH OMELET Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelet pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet.

Turn them, side by side, on a large heated platter, pour over the fresh mushrooms and serve at once. OMELET O'BRIEN Put two tablespoonfuls of butter in a saucepan with four tablespoonfuls of chopped onion. Cook until the onion is tender. Then add four chopped Spanish peppers, two tablespoonfuls of thick tomato, or one whole raw tomato cut into bits, four sliced cooked okra, a teaspoonful of salt, a dash of pepper. Let these cook twenty minutes. Make a six-egg plain omelet, using bacon fat instead of butter for the cooking.

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