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Classic
Cook Books
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page 22
Use small frying pan and put into it a tablespoonful of peanut oil. Heat it. Now
beat two eggs with a tablespoonful of cold water. Pour half in the pan. Have
ready the cooked lobster, broken into small pieces. Quickly pour in the other
half of beaten eggs, and cook slowly for five minutes. Slip off pan without
breaking, and make two or three more omelettes in exactly the same way, or have
several small frying pans and cook all at once, serving one omelette on top of
another in a hot water-heated platter.
COLD PICKLED FISH
Two pounds of fish; one pint of vinegar; one pint of water; four red peppers;
one tablespoonful of salt; one teaspoonful of sugar.
Any white fish can be used that is large enough to slice. Wash the fish, then
wipe dry and lay it in an earthen dish. Mix together one pint of vinegar and one
pint of water, and when boiling, pour it over the fish. Cut
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Classic
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