TO-DAY'S RECIPES
OMELETTES WITH VARIATIONS. Fish Omelette. If at any time you have some sole left over from a meal, add it to a plain omelette: it will make this extra tempting, especially to an invalid. Slightly beat an egg, season with pepper and salt, then add the flaked fish. Heat a nut of butter in a frying pan, then pour in the mixture. When set, fold the omelette, and serve with bread and butter and a thin slice of lemon. Egg and Asparagus. An extra special omelette is made with a tin of asparagus tips. To prepare this savoury dish, break three eggs into a basin, add a pinch of salt and beat just sufficiently to blend th? yolks and the whites; never whisk, i Heat a little butter in a frying pan, ' pour in the eggs, allow to set over a • gentle heat, lifting the omelette from the sides so .hat it does not stick in the pan. When cooked place the warmed asparagus tips on the omelette, and fold over.
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Bibliographic details
Wanganui Chronicle, Volume 79, Issue 186, 7 August 1936, Page 2
Word Count
173TO-DAY'S RECIPES Wanganui Chronicle, Volume 79, Issue 186, 7 August 1936, Page 2
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