Home Recipes Cook Books Food Categories Featured

SWEET ALMOND OMELET

(Eggs) - (The International Jewish Cook Book)







Prepare one-half cup of sweet almonds, blanched, chopped fine and
pounded smooth. Beat four eggs slightly, add four tablespoons of cream
and turn it into a hot omelet pan on which you have melted one
tablespoon, of butter. Cook carefully, drawing the cooked portion into
the centre and tilting the pan to allow the liquid part to run over the
bare pan. When nearly all set, sprinkle the almonds over the surface and
turn the edges over until well rolled. Then slip it out on a hot dish
and dredge with powdered sugar, and scatter several salted almonds over
the top. Serve immediately.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 1294 times.

Home Made Cookies.ca