Food For Thought Pork And Mushroom Omelette
(By ALAN TREMAIN)
I have been asked for more pork dishes, and although this recipe does not exactly answer that request it is an ideal way of using pork leftovers.
Ingredients: loz butter or lard 3oz minced pork 2 eggs Pinch of grated nutmeg 2 sliced mushrooms Salt and pepper 3 tablespoons of cold water Butter
Method: Melt the fat in a small frying pan, and add the mushrooms and pork. Fry, turning frequently, until the pork is tender. Add water, and nutmeg, salt and pepper to taste. Melt about loz of butter in an omelette pan. Beat egg mixture lightly. When butter is hot, pour in mixture. Stir for a moment or two, bringing edges to the middle and shaking pan frequently. When set, spread
the hot filling quickly over it, and fold over, tipping the pan away from you so that the edges form a crescent shape. Serve immediately. Serves one. May be served with two or three tablespoons of friend croutons.
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https://paperspast.natlib.govt.nz/newspapers/CHP19660301.2.21.10
Bibliographic details
Press, Issue 30997, 1 March 1966, Page 2
Word Count
171Food For Thought Pork And Mushroom Omelette Press, Issue 30997, 1 March 1966, Page 2
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