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Classic
Cook Books
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page 54
OMELETTES
FOO TAY DäN
(Chinese Ham and Eggs)
Six eggs; one tablespoonful of ham fat; one half cup of minced ham; one half
dozen water chestnuts; one half of a small onion.
Heat one tablespoonful of ham fat very hot. Chop up half a cupful of ham meat;
slice thin half a dozen water chestnuts and half a small onion. Fry all together
for five minutes; then beat six eggs, turn in pan, and scramble.
FOO YUNG DäN
(Chinese Omelette with Herbs)
Four eggs; one half a minced onion; four sticks of celery; four ounces of pork;
one dessert-spoonful of syou; one half teaspoonful of salt.
Beat four eggs well; have ready half a minced onion and four sticks of celery,
chopped very fine. Put in the frying pan four ounces of pork,
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Classic
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