Kornlet Omelet.
Melt 1 tablespoonful of butter; cook in this 1 tablespoonful of flour,
¼ of a tablespoonful each of salt and pepper, then add gradually ½ a
cup of kornlet. When the mixture boils, remove from the fire and stir in
the yolks of three eggs beaten until thick, then fold in the whites of
the eggs beaten dry. Turn into an omelet pan, in which two
tablespoonfuls of butter have been
melted. Spread evenly in the pan and
let cook until "set" on the bottom, then put into the oven. When a knife
cut down into the omelet comes out clean, score across the top at right
angles to the handle of the pan. Fold and turn onto a heated
dish.
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