CookEat Recipe
Asparagus Purée Omelette
Large folded milk omelette with a third of asparagus purée inside and remainder alongside. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0843. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the No 75 clarified-butter preparation and verify 74°C in the egg centre. The source final word fish is treated as the already documented referent error for the omelette or dish; no fish is added. Limites : One pint 473 mL asparagus is measured AFTER draining; drained mass and puree yield remain unknown. One-third/two-thirds are actual prepared mixture fractions, not invented masses or equal quantities at the two ends.
Method
Steps
Step 1
Measure about one pint of DRAINED canned asparagus tips, not a one-pint can package. Blanch in separately measured pint boiling water two minutes, drain well, sieve/brush into small saucepan. Add asparagus salt, cayenne, sugar and butter; cook five minutes.
Step 2
Beat No.75 eight eggs with its separate salt, pepper and milk about two minutes; heat one good tablespoon clarified butter in broad pan, add eggs, stir source two minutes, then rest the base for the inherited No.75 half minute before filling and folding, continuing as needed to safe 74°C centre.
Step 3
Spread ONE THIRD of the actual warm asparagus puree across the omelette before folding. Fold, rest for the child recipe's one-minute guide, continue as needed to 74°C, and slide onto a hot dish. Arrange the remaining TWO THIRDS puree at BOTH ENDS of the omelette.
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