To-day’s Recipe CAULIFLOWER-CHEESE OMELETTE
Wash, prepare and boil a small cauliflower in salted water till half-cooked, then drain and divide into small sprigs. Make half a pint of white sauce and cook the sprigs in this till tender, but not in the least mashed. Keep this hot while, you make the omelette. Slightly beat 3 eggs, add 2 ounces grated cheese. Heat the omelette pan, put in 1 ounce butter and let it get very hot. Then pour in your egg mixture, stirring well round with wooden spoon. When it begins to set, scrape all towards the handle of the pan. Shape, roll and turn out. Place the cooked cauliflower on a hot dish, lay the omelette carefully on top and serve at once.
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Bibliographic details
Dominion, Volume 28, Issue 230, 26 June 1935, Page 4
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124To-day’s Recipe CAULIFLOWER-CHEESE OMELETTE Dominion, Volume 28, Issue 230, 26 June 1935, Page 4
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