Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Broth with omelette

Broth with omelette

Broth with omelette
The broth of meat, chicken or wildfowl 400, butter 1, egg 1/2 pcs., 25 milk, greens.

Raw eggs lightly beaten whisk and gradually add them cold milk or broth. The resulting mixture of salt and strain through a sieve and pour into molds, greased. Cook the omelette in a water bath at a temperature of 80-85° or in ovens, avoiding boiling water.
The portioned forms omelet cook 12 to 15 minutes, and in the forms of capacity 400-500g - 30-35 minutes. After cooking omelets must have a dense consistency. Ready omelet cooled to 30 °.
When serving omelette removed from the a la carte form (scrambled eggs, boiled in great shape, cut into chunks), put in a bowl and pour the clear broth. To improve the appearance of the dishes you can add chopped spinach leaves cooked or scalded leaves of parsley.

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