CookEat Recipe
Omelette aux Croûtons
One large folded omelette enclosing vinegar-touched browned bread cubes. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0891. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Modern egg-dish endpoint 74°C. Vinegar is printed and retained amount cannot be inferred from the one-tablespoon plate quantity. Limites : Bread-slice area, cube count, vinegar pickup, pan size, yield and time to 74°C are unmeasured. ONE tablespoon vinegar is offered for coating; not all is assumed consumed.
Method
Steps
Step 1
Beat eight eggs with half gill milk, half teaspoon salt and two saltspoons white pepper with a fork for two minutes. Trim crusts from three quarter-inch-thick bread slices and cut each into quarter-inch squares. Place a tablespoon vinegar on a plate and roll croutons lightly in it; retained vinegar amount is unknown.
Step 2
Heat one and a half tablespoons melted butter in a pan. Brown croutons lightly, then pour in egg mixture; mix two minutes, rest half a minute, fold both ends to the centre, rest one more minute. Verify egg dish reaches 74°C without overcooking; turn onto a large hot dish and serve.
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