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Classic
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page 26
OMELET, SPANISH STYLE
Fry a little garlic in sweet oil, in a tin or porcelain pan, having previously
chopped it very fine; when the garlic is done, add some sliced tomatoes, sliced
mushrooms, and smoked beef tongue; season well. Make a plain omelet; fry it in
sweet oil and put the garlic, tomatoes, mushrooms, and tongue inside; cool and
serve with a little tomato sauce.
VERY FINE OMELET
4 eggs,
1 cup of milk,
1 tablespoon butter,
1 1/2 tablespoons of grated ham,
1 tablespoon of chopped parsley,
1 tablespoon of flour.
Boil the milk and make a paste of the flour by adding a little milk and put into
the boiling milk. Add salt, pepper, and butter, and set aside to cool. Beat the
eggs separately and add the yolks, parsley, and ham to the milk. Add the whites
last. Bake till a rich brown and serve at once.
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