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Bread Omelet

(Armour's Monthly Cookbook)







Cut one cup of stale bread into tiny bits, beat the yolks of two eggs,

add a pint of milk and the crumbs. Season with a pinch of salt and

pepper and one half teaspoon of Armour's Extract of Beef. Let stand ten

minutes, and then saute in Armour's Simon Pure Leaf Lard until a nice

brown. Add the whites whipped just a moment before taking from the

fire.--ELLA R. STAHL, ROUNDUP, MONT.

Other Recipes


25 Bread Omelet

Beat 3 eggs separately. To the yolks add 1/2 a cup of milk, pinch of

salt, pepper and 1/2 a cup of bread crumbs. Cut into this very carefully

the well beaten whites; mix lightly. Put 1 tablespoonful of butter into

a frying pan; and as soon as it is hot turn in the mixture. Set it over

a good fire, being careful not to burn. When half done, set the pan in

the oven for a few minutes to set the middle of the omelet. Turn onto a

hot platter and serve.

Other Recipes


Bread Omelet

Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs

beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg,

with a tablespoonful of butter. Bake in a moderate oven.









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