Miss Parloa's young housekeeper : designed especially to aid beginners. . t the fifth egg in another soupplate, and have a third plate filled with dry and siftedbread crumbs. Drop the eggs, one at a time, in the meltedbutter, then in the beaten tgg, and finally roll them in thecrumbs. Lay them on a platter and set in a cold placeuntil it is time to cook them ; then put them in the fryingbasket and cook in hot fat for one minute. Serve with abisque or curry sauce. This dish is suitable for luncheon or supper. Plain Omelet. 2 eggs. I I tablespoonful of cold water. X teaspoonful of salt. I i heap
Miss Parloa's young housekeeper : designed especially to aid beginners. . t the fifth egg in another soupplate, and have a third plate filled with dry and siftedbread crumbs. Drop the eggs, one at a time, in the meltedbutter, then in the beaten tgg, and finally roll them in thecrumbs. Lay them on a platter and set in a cold placeuntil it is time to cook them ; then put them in the fryingbasket and cook in hot fat for one minute. Serve with abisque or curry sauce. This dish is suitable for luncheon or supper. Plain Omelet. 2 eggs. I I tablespoonful of cold water. X teaspoonful of salt. I i heaped teaspoonful of butter. Beat the tgg enough to break it well, but not to make itlight. Have the omelet pan warmed, and put the butter in 204 MISS PARLOA S YOUNG HOUSEKEEPER. it. Place over a very hot fire. As soon as the butter be-comes so hot that it turns sHghtly brown, pour the eggs intothe pan. With the left hand lift the pan a little at the han-dle side, tipping it forward slightly, so that the liquid eggshall flow to the other side. As soon as the egg begins to. i ROLLING AN OMELET. set, draw it up to the raised side of the pan. While the eggis yet quite soft, begin to roll the omelet. Begin at the lefthand, and turn over in small folds until the lower part of thepan is reached. Let the omelet rest a few seconds, and thenturn out on a hot dish. The work of making an omelet is very simple, but theremust be intense heat, and the w^ork of folding and removing
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Keywords: ., bookcentury1800, bookdecade1890, booksubjectcooking, bookyear1894
