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Jenny Patterson cookbook, May 24, 1880
Page 60
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Omelet (or Souffle). From five eggs take the whites of two. Beat the eggs until they are very light; then add one half tea cup of milk and a little salt. Beat the whites to a stiff froth. Have a frying pan with a little butter in it ready on the stove as hot as possible, without burning the butter. Pour first the eggs into it, and when cooked through spread upon them the whites, and move the pan to a hot oven for a moment, to slightly cook the whites. Then fold the omelet double and turn out upon a dish for the table. Beating the eggs thoroughly prevents the toughness so common in ordinary omelets.
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Omelet (or Souffle). From five eggs take the whites of two. Beat the eggs until they are very light; then add one half tea cup of milk and a little salt. Beat the whites to a stiff froth. Have a frying pan with a little butter in it ready on the stove as hot as possible, without burning the butter. Pour first the eggs into it, and when cooked through spread upon them the whites, and move the pan to a hot oven for a moment, to slightly cook the whites. Then fold the omelet double and turn out upon a dish for the table. Beating the eggs thoroughly prevents the toughness so common in ordinary omelets.
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