MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Salsify Omelet
Categories: Breakfast, Eggs, Vegetarian
Yield: 1 Batch

4 oz Salsify
Vegetable stock
White sauce;
- very thick, small amount
3 Eggs
1 3/4 oz Butter
Seasoning
Bread crumbs; fried

Prepare the salsify (freshly cut) in the usual way and cook it until
tender in the stock, then drain thoroughly, cut it into 1" pieces,
and put into a saucepan containing 1/4 oz butter seasoned with salt,
pepper, cayenne, and lemon juice; cover it with the white sauce and
keep it hot by the side of the stove until the omelet is made. To
prepare the latter, break the eggs, which should be new laid, into a
basin, season with salt, pepper, and nutmeg, and whisk them well,
then add 1/2 oz butter cut into tiny pieces. Melt one ounce of butter
in an omelet pan of suitable size and, directly it is hot, pour in
the eggs; draw the pan to the hottest part of the stove (the fire
should be clear and brisk) and stir the mixture with a fork until it
begins to set; then loosen it round the sides and thrust the fork
through it in 2 or 3 places to prevent the omelet sticking and to
allow the unset portion to come into contact with the hot pan; when
it is almost set enough, spread the salsify over one half of the
omelet and fold the other half over and carefully turn it on to a hot
dish, surround it with fried bread crumbs (prepared in the same way
as for game), and serve at once. The appearance of the omelet will be
improved if the uppermost side is brushed over with warm butter and
sprinkled with parsley.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)