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(German) - (Pennsylvania Germans)

Place the yolks of three eggs in a bowl and beat until light. Add a
teaspoonful of cream and 1/2 teaspoonful of flour mixed together; 1/2
cup of chopped mushrooms, salt and pepper and a dust of baking powder.
Lastly, the stiffly-beaten whites of the eggs. Turn into a pan
containing two tablespoonfuls of melted butter, stand on range a few
minutes until eggs are set, then finish cooking in a hot oven. Serve
at once.
A few cold, steamed mushrooms (left-overs), if finely chopped, and
added to a plain omelette or roast, will improve the flavor.

Other Recipes


Hard-boil some eggs and, while they are cooking, fry a large square slice
of bread in butter to make a large crouton. Peel the eggs when they have
been in boiling water for ten minutes. Pile them on the crouton, and have
ready a tomato sauce to pour over.
Tomato Sauce: Gently stew two pounds of tomatoes and pass them through a
sieve, return them to the pan and stir in a mustard-spoonful of mustard,
a teaspoonful of vinegar, salt and pepper; heat well; and, if too thin,
thicken it with flour to the right consistency.
[_Mme. van Praet._]

Other Recipes

Frittata Di Funghi Mushroom Omelette

Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan, marjoram,


Clean four or five mushrooms, cut them up, and put them into a

frying-pan with one and a half ounces of butter, a clove of garlic with

two cuts in it, and a little salt; fry them lightly till the mushrooms

are nearly cooked, and then take out the garlic. In the meantime beat up

separately the yolks and the whites of two or three eggs, add a little

crumb of bread soaked in water, a tablespoonful of grated Parmesan, and

two leaves of marjoram; go on beating all up until the crumb of bread

has become entirely absorbed by the eggs, then pour this mixture into

the frying-pan with the mushrooms, mix all well together and make an

omelette in the usual way.

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