OMELET WITH FRESH MUSHROOMS
This is one of the most delicious of all the luncheon dishes. Put two
tablespoonfuls of butter, a pound of mushrooms, sliced, a half cup of
milk and a teaspoonful of salt into a saucepan. Cover and cook slowly
for twenty minutes. Make two six-egg omelets. Turn them, side by side,
on a large heated platter, pour over the fresh mushrooms and serve at
once.
OMELET O'BRIEN
Put two tablespoonfuls of butter in a saucepan with four
tablespoonfuls of chopped onion. Cook until the onion is tender. Then
add four chopped Spanish peppers, two tablespoonfuls of thick tomato,
or one whole raw tomato cut into bits, four sliced cooked okra, a
teaspoonful of salt, a dash of pepper. Let these cook twenty minutes.
Make a six-egg plain omelet, using bacon fat instead of butter for the
cooking. Remove the slices of bacon before they are too hard, as they
must be used for a garnish. Turn the omelet onto a heated platter,
pour around it the pepper mixture, garnish with the bacon, and send to
the table. Canned mushrooms may be added, if desired.
|
