Savory Butter

Savory Butter

Ingredients:
1/2 teaspoon salt
5 eggs
1/8 teaspoon pepper

Directions:
Chapter VII − EGGS 127
The 1918 Fanny Farmer Cookbook
Fry cubes of bread in butter until well browned and crisp. Beat eggs slightly, add cream, salt,
pepper, and croûtons. Put two tablespoons butter in hot omelet pan, and as soon as melted and
slightly browned turn in mixture and cook same as French Omelet.
68
Eggs with Spinach à la Martin
Cover the centre of a platter with finely chopped and seasoned cooked spinach. Beat three
eggs
slightly, add three tablespoons hot water, one−third teaspoon salt, one tablespoon, each, red
and
green pepper cut in strips, and one tablespoon cooked ham cut in very small pieces. Heat
Omelet pan, put in one and one−half tablespoons olive oil, and as soon as heated pour in
mixture. Cook same as French Omelet and turn on to spinach. Garnish with parsley.
69
Spanish Omelet
Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.
70
Tomato Sauce. Cook two tablespoons of butter with one tablespoon of finely chopped
onion,
until yellow. Add one and three−fourths cups tomatoes, and cook until moisture has nearly
evaporated. Add one tablespoon sliced mushrooms, one tablespoon capers, one−fourth
teaspoon salt, and a few grains cayenne. This is improved by a small piece of red or green
pepper, finely chopped, cooked with butter and onion.
71
Rich Omelet