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Classic
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page 24
hot oven in hot peanut oil for twenty minutes. Remove the cakes from the oil,
and drain on paper in a slow oven until cakes are dry and crisp.
SHRIMP OMELETTE
One half cup of shrimp meat; five eggs; one cupful of mushrooms; two
tablespoonfuls of sweet lard; salt and pepper.
Put the sweet lard in the pan, and when hot throw in the mushrooms, which have
been first washed and cut small. Cook for five minutes, then add the shrimp
meat, which has previously been cooked and flaked. Cook for two minutes more.
Beat five eggs and throw in the pan, and cook for five minutes, taking care not
to burn, but do not stir or shake the pan, save very gently. Slip omelette off
pan without breaking, and with the mushroom and shrimp side up, or folded in
two. Serve on a hot platter.
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