Page:Meier - The Art of German Cooking and Baking.djvu/231




 * 8 eggs

3 tbsps. of cream or milk

¼ tsp. of salt

1 tsp. of flour

½ pt. can of fine peas

1 tbsp. of butter

Preparation: The water is drained from the peas. Beat the yolks, cream, flour and salt 3 minutes and stir in the peas and the beaten whites of eggs. Bake as given under No. 1 and serve at once.


 * 10 eggs

4 tbsps. of cream or milk

¼ tsp. of salt

2 tbsps. of Parmesan cheese

⅛ lb. of butter

1 cup of roast gravy

1 pinch of pepper

Preparation: Eggs, cream, salt, pepper are beaten 5 minutes and the melted butter stirred in. A broad spider is heated with a little butter, the omelet batter poured in, the pan shaken to and fro until the batter is baked. Then slip the omelet carefully on a hot platter, sprinkle with cheese, roll it up, pour a little gravy over and serve at once. Stewed oysters may be rolled in the omelets.


 * 8 eggs

¼ cup of cream

1 tsp. of salt

1 pinch of pepper

⅛ lb. of fresh butter

1 portion of champignon puree or

1 portion of veal hash

1 tbsp. of Parmesan cheese.

Preparation: Preparation and baking are the same as given under No. 5, Omelet With Cheese. When the omelet is done, cover it well with champignon puree, (see Chapter 11Chapter 12 [sic], No. 62,) roll up the omelet, sprinkle it with cheese and serve at once. Remarks: Pour a cup of gravy over the omelet.


 * 6 fresh eggs

1 pt. of whipped cream

¼ tsp. of salt

Scant ¼ cup of fresh butter

½ cup of flour

Preparation: Yolks of eggs, flour and salt are mixed well with the beaten whites of eggs and the cream. Melt the butter in a broad spider, pour in the omelet batter and bake in medium hot oven 10 minutes until golden yellow.

Remarks: The omelet may be sprinkled with Parmesan cheese.