|A FINE RECEIPT FOR A SAVOURY OMELETTE|
Break four eggs, beat them up till thin enough to pass through a hair sieve, then beat them until up till perfectly smooth and thin; a small omelette frying-pan is necessary for cooking it well. Disolve in a piece of butter, about an ounce and a half, pour in the egg, and as soon as it rises and is firm, slide it onto a warm plate and fold it over; it should only be fried on one side, and finely minced herbs should be sprinkled over the the unfried sie with pepper and salt. A salamander is frequently held over the unfried side of the omelette to take off the rawness it may otherwise have. From: The Jewish Manual by "A Lady". Intro. by Chaim Raphael Transcribed By: S.
Submitted By SAM LEFKOWITZ On 05-03-95
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