Reference > Farmer's Cookbook > EGGS > French Omelet
  Bread Omelet Omelet with Croûtons  
CONTENTS · BIBLIOGRAPHIC RECORD

French Omelet

4 eggs
1/2 teaspoon salt
4 tablespoons milk
1/3 teaspoon pepper
2 tablespoons butter

Beat eggs slightly, just enough to blend yolks and whites, add the milk and seasonings. Put butter in hot omelet pan; when melted, turn in the mixture; as it cooks, prick and pick up with a fork until the whole is of creamy consistency. Place on hotter part of range that it may brown quickly underneath. Fold, and turn on hot platter.


CONTENTS · BIBLIOGRAPHIC RECORD
  Bread Omelet Omelet with Croûtons  
 
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