HOW TO MAKE AN OMELETTE.
Tha whites of two out of six eggs '(or one out of four) shouid be supprimed, and a sprinkle of pepper and a good pinch of salt added.
Tho whipping should be done with a hand whisk, beginning slowly and growing more rapid, until a golden froth is formed. Before this can subside it should be poured into a frying pan, in which plenty •if butter has been melted over a brisk heat.
Tlit' omelette should be kept from sticking especially round the edges, by a largo f'lm. ' It should be placed, when ready, on a warmed and buttered dish.
,/riie secret of success lies in good whipping and quick serving.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20402, 2 November 1929, Page 7 (Supplement)
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116HOW TO MAKE AN OMELETTE. New Zealand Herald, Volume LXVI, Issue 20402, 2 November 1929, Page 7 (Supplement)
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