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The 1918 Fanny Farmer Cookbook
7
2
Omelette Robespierre
eggs
3
3
1
tablespoon
powdered sugar
tablespoons hot
water
1
/8 teaspoon salt
1
/2 teaspoon vanilla
Beat eggs slightly, and add remaining ingredients. Put one and one−half tablespoons butter in
a
hot omelet pan, turn in mixture and cook same as French Omelet. Fold, turn on a hot platter,
sprinkle with powdered sugar, and score with a hot poker.
7
3
Almond Omelet, Caramel Sauce
3
3
eggs
Few grains salt
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
7
4
Caramel Sauce. Pour one cup sugar in omelet pan, and stir constantly, over hot part of
until melted to a light brown syrup. Add three−fourths cup hot water, and let simmer ten
range,
minutes.
7
5
Chapter VII − EGGS
129
Page
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