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HERB OMELET

(Eggs) - (The International Jewish Cook Book)







Take six eggs and beat well in a bowl. Add two tablespoons of cold water
and a quarter of a teaspoon of salt, a pinch of pepper, a teaspoon of
chopped parsley, a quarter of a teaspoon of grated onion and a teaspoon
of fine butter, shaved in little pieces. Mix well with a wooden spoon.
Dissolve in the spider the butter and add at once the beaten eggs, etc.,
inclining the spider to the handle for an instant and then shaking the
omelet into the centre and turn up the right edge, then the left and fry
briskly five minutes and serve.
POACHED EGGS WITH FRIED TOMATOES
Fry tomatoes (cut one-half inch thick) in butter, pepper and salt. Have
prepared slices of bread cut round, and fried in butter. Put on a hot
platter with a slice of tomato on each. Poach as many eggs as are
required, in boiling salt water. Lift out very carefully, placing one
egg on each tomato. Add to the gravy in which tomatoes were fried, two
tablespoons of cream, one teaspoon of any pungent sauce, one teaspoon of
mushroom catsup, juice of half a lemon, and a teaspoon of flour to
thicken. Cook up once and pour over eggs. Serve very hot.











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