Reference > Farmer's Cookbook > EGGS > Almond Omelet, Caramel Sauce
  Omelette Robespierre Brown Soup Stock  

Almond Omelet, Caramel Sauce

3 eggs
Few grains salt
3 tablespoons caramel sauce
1/2 teaspoon vanilla

Beat yolks of eggs until thick and lemon-colored, add caramel, salt, and vanilla, and cut and fold in whites of eggs beaten until stiff and dry. Put three-fourths tablespoon butter in a hot omelet pan, cover bottom of pan with shredded almonds, turn in mixture, and cook and fold same as Plain Omelet. Pour around

Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of range, until melted to a light brown syrup. Add three-fourths cup hot water, and let simmer ten minutes.

  Omelette Robespierre Brown Soup Stock  

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