SAVORY OMELET - CLASSICS OF THE AMERICAN FAMILIES IN 1913
The Classic Grand Americana recipe of 1913. The popular Savory Omelet were recommended to all the families of the United States of America in 1913. The original recipe of Marion Harris Neil, very popular use of the stale bread and the bread crumbs.
SAVORY OMELET
For the Savory Omelet you will need
1/3 loaf of a stale bread or 1 cupful of stale bread crumbs
1/2 cupful of sweet fresh milk
2 Tablespoonfulls of sweet fresh butter
3 eggs
salt and pepper to the taste accordingly
1 Tablespoonful of parsley
Boil the milk. Put the breadcrumbs and melted butter in a metal bowl or a plastic basin and when the milk is hot. pour it over the crumbs and the butter. Mix them well, add salt, pepper and the finely chopped parsley; and slowly fold in the yolks of the cold eggs, well beaten. Whisk the whites of the eggs to a stiff froth, stir lightly in and pour into an omelet pan which has a tablespoonful of melted butter in it. Cook until it has set and is browned. To have it more soft- cook the omelet in the water bath.