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Sardine Omelette
Documentary adaptation of printed No1733; source timings are guides, with actual output and safe endpoints to be measured. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1733. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Limites : Sardine residual bone checks and egg 74°C not guaranteed by historical short rest.
Method
Steps
Step 1
Beat eight eggs, milk and spices two minutes. Remove skin/bones from six oil-packed sardines, cut small and brown in tablespoon butter two minutes.
Step 2
Add eggs, stir source two minutes, rest half minute, fold both sides, rest one minute; extend or use identified pasteurized eggs until omelette centre reaches safe 74°C. Serve immediately.
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