Reference > Farmer's Cookbook > EGGS > Rich Omelet
  Spanish Omelet Omelette Robespierre  

Rich Omelet

21/2 tablespoons flour
1 cup milk
3/4 teaspoon salt
3 eggs
3 tablespoons butter

Mrs. E. A. Dwinell

Mix salt and flour, and add gradually milk. Beat eggs until thick and lemon-colored, then add to first mixture. Heat iron frying-pan and put in two-thirds of the butter; when butter is melted, pour in mixture. As it cooks, life with a griddle-cake turner so that uncooked part may run underneath; add remaining butter as needed, and continue lifting the cooked part until it is firm throughout. Place on hotter part of range to brown; roll, and turn on hot platter.

  Spanish Omelet Omelette Robespierre  

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