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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is from an old Pillsbury cookbook that is falling apart. I don't have the front cover and part of the pages are torn. So, I'm going to share these before the book is completely destroyed. Ingredients:
4 eggs |
2 yolks |
pinch pepper |
6 tbs water |
1/2 tsp salt |
1 tbs butter |
Directions:
1. Beat the white of the eggs until dry and the yolks until they are thick and of a lemon color. Add the water, salt and pepper to the yolks. Mix thoroughly and then fold the whites into the yolk mixture. Put he butter inthe frying pan and when it is hot put in the mixture. Let it stand in a moderate heat for 2 mintues, place in a hot oven and cook until set. Remove from the oven, cut across the center at right angles to the hanle, turn on a hot platter and serve.
2. Note: Either French or puff omelette may be varied by the use of fillings, or garnishings, or both.
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