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Omelet No 1

(Made Dishes.) - (The Lady's Own Cookery Book)







Slice very thin two onions, about two ounces each; put them in a stewpan

with three ounces of butter; keep the pan covered till done, stirring

now and then, and, when of a nice brown, stir in as much flour as will

produce a stiff paste. Add by degrees as much water or milk as will make

it the thickness of good cream, and stew it with pepper and salt; have

ready hard-boiled eggs (four or five); you may either shred or cut them

in halves or quarters.

Other Recipes


Baked Omelet No 1

5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat

the whites and yolks of the eggs separately and very stiff; stir lightly

together and add other ingredients. Bake in a buttered pudding-dish and

serve immediately.









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