Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of milk
- two tablespoonfuls of butter in omelet pan
- 6 eggs
- 1 tablespoonful
- 1 tablespoontu
- 1 table- spoonful butter
- 1 table- spoonful flour
- vinegar
- parsley
Directions
Beat whites and yolks separately of 6 eggs, add- 1 cup of milk. Put two tablespoonfuls of butter in omelet pan. Add
to eggs and milk y> cup bread crumbs and turn into pan. When ready to fold over add y>. cup grated cheese, leave a moment to heat and serve on a very hot platter. Don't forget that a good omelet should be long, thick in the middle and soft inside.
OMELETTE AUX ROGNONS. (Omelet with Kidneys — Francois Tanty.) Mutton kidneys, 4 to 5 ; vinegar, y2 tablespoonful ; butter, 1 tablespoonful ; stock, y2 glassful ; flour, 1 tablespoontu. ; parsley — a little. Time, 20 minutes. Skin and slice the kidneys, let them cook awhile in a saucepan with 1 table- spoonful butter, a little salt and pepper. Sprinkle over 1 table- spoonful flour, add y2 tablesponful vinegar, y2 glassful stock, the hashed parsley, let cook a few minutes. Pour into a plain omelet just before turning.