TODAY’S RECIPE
MRS DWINWELL’S OMELET
tablespoons flour. 5 teaspoon salt. 1 cup milk. 3 eggs. 3 tablespoons butter. Mix salt and flour and add milk gradually to make a smooth paste. Beat eggs till thick and lemon-coloured, and then add to first mixture. Heat omelet pan and put in two-thirds butter. When butter is melted pour in mixture. As mixture cooks lift with fish-slice or large spatula so that uncooked portion may run underneath. Add remaining butter as needed, and continue lifting the cooked part until the omelet is firm throughout. Cook slowly and allow to brown. Crease, roll in half, and turn on to hot platter. Before folding one may add finely-chopped cooked meats, vegetables, flaked fish, or, if preferred, one may serve any fish or vegetable in a white or cheese sauce with the omelet. SARAH.
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https://paperspast.natlib.govt.nz/newspapers/ST19371019.2.104
Bibliographic details
Southland Times, Issue 23334, 19 October 1937, Page 9
Word Count
138TODAY’S RECIPE Southland Times, Issue 23334, 19 October 1937, Page 9
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