Ingredients
- 1/3 less water than
Directions
1
Mix beaten yolks with ⅓ less water than for the puff omelet; cook until delicately jellied, spread stiffly-beaten whites near the edge of half the omelet; set on top grate of oven to warm. Fold and serve at once. Omelet may be dotted with jelly before putting the whites on. Half the beaten whites may be mixed with yolks as in puff omelets.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg