Page:Meier - The Art of German Cooking and Baking.djvu/230




 * 10 eggs

4 tbsps. of cream or milk

1 tbsp. butter

1½ tsps. of flour

¼ tsp. salt

Preparation: The yolks of 10 eggs are beaten 3 minutes with cream, flour, salt. The beaten whites are stirred in lightly. A large round spider is heated, the butter melted in it, the egg batter poured in and baked 1 minute on the stove, then put into the oven for 5 minutes. The omelet must be a nice yellow color; do not turn it over. Serve on a hot platter.


 * 5 eggs

3 tbsps. of milk or cream

¼ tsp. of salt

1 tbsp. of butter

½ glass jelly or preserves

Sugar to sprinkle

1 tsp. of flour

Preparation: The preparation is the same as under No. 1, also the baking. When the omelet is done, put jelly or preserves on one-half of it and fold the other half over to cover it. Sprinkle sugar over and serve at once.


 * 8 eggs

3 tbsps. of cream or milk

¼ tsp. of salt

1 lb. canned asparagus or cooked fresh ones

1 tbsp. of butter

1 tsp. of flour

The preparation is the same as No. 1. The asparagus pieces are mixed into the batter and baked the same as No. 1. Serve at once.