SALSIFY OMELET
Four ounces salsify, colourless vegetable stock, small quantity very thick white sauce, 3 eggs, 1³⁄₄ ozs. butter, seasoning, fried breadcrumbs.
Four ounces salsify, colourless vegetable stock, small quantity very thick white sauce, 3 eggs, 1³⁄₄ ozs. butter, seasoning, fried breadcrumbs.
Method.—Prepare the salsify (freshly cut) in the usual way and cook it until tender in the stock, then drain thoroughly, cut it into pieces of about an inch in length, and put into a saucepan containing a quarter of an ounce of butter seasoned with salt, pepper, cayenne, and lemon-juice; cover it with the white sauce and keep it hot by the side of the stove until the omelet is made. To prepare the latter, break the eggs, which should be new laid, into a basin, season with salt, pepper, and nutmeg, and whisk them well, then add half an ounce of butter cut into tiny pieces. Melt one ounce of butter in an omelet pan of suitable size and, directly it is hot, pour in the eggs; draw the pan to the hottest part of the stove (the fire should be clear and brisk) and stir the mixture with a fork until it begins to set; then loosen it round the sides and thrust the fork through it in two or three places to prevent theomelet sticking and to allow the unset portion to come into contact with the hot pan; when it is almost set enough, spread the salsify over one half of the omelet and fold the other half over and carefully turn it on to a hot dish, surround it with fried breadcrumbs (prepared in the same way as for game), and serve at once. The appearance of the omelet will be improved if the uppermost side is brushed over with warm butter and sprinkled with parsley.