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Various Omelette Fillings

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The following fillings are for spooning on to the omelette in the pan just before folding it over to serve: 3 or 4 tablespoonfuls of spinach or sorreLpurde.
1 3/4 pints of cooked cockles, shelled, well rinsed, and drained, and mixed with a tablespoonful of fresh cream.
2 or 3 Spanish onions, 2 tomatoes, 2 or 3 green paprika peppers; all sliced together and simmered in butter until the juice from the tomatoes has almost evaporated.
Ham may be added to the beaten eggs.
Be sure to remove the seeds from the paprika peppers.
3 tablespoonfuls of sorrel or spinach puree, 1 or 2 tablespoon-fuls of cooked chopped mushrooms.
2 or 3 potatoes, previously boiled then diced, and browned in butter.
Grated cheese may be added to the beaten eggs.
5 or 6 tablespoonfuls of onion puree.
3 or 4 tomatoes sliced, fried in butter until almost dry, with 5 or 6 oz.
of grated cheese melted in with them.
8 fillets from 4 fresh pilchards, grilled with butter.
2 or 3 large fresh cepe mushrooms, sliced, and cooked in butter.
A handful of morel mushrooms fried in butter, then, after the liquid has been reduced, moistened with white wine or madeira.
3 or 4 tablespoonfuls of macedoine of vegetables mixed with butter or some gravy from a roast.
Bread diced and browned in butter.
3/4 lb.
of green paprika peppers sliced, and fried in 1 or 2 tablespoonfuls of oil for 15 minutes.
The core and seeds— fiery hot—must be removed before cooking.

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Various Omelette Fillings Recipe