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Classic
Cook Books
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page 47
Put in a saucepan one tablespoonful of flour and a piece of butter as big as an
egg. Stir the flour and the butter together while keeping them over the fire.
When the flour begins to be browned, pour over a pint of milk, continually
stirring with a wooden spoon until you see the liquid condensed like a cream.
This is the Balsamella. If it is too thick add some milk, if too liquid put back
on the fire with another piece of butter dipped in flour.
A good Balsamella and some well prepared brown stock are the base and the
principal secret of many savory dishes.
60
CURLED OMELET
(Frittata in riccioli)
Boil a bunch of spinach and rub it through a sieve. Beat two eggs, season with
salt and pepper and mix with them enough spinach to make the eggs appear green.
Put the frying pan on the fire with only enough oil to grease it and when very
hot put in a portion of the eggs, moving the frying pan so as to make a very
thin omelet. When well cooked, remove it from the frying pan and repeat the
operation once or twice in order to have two or three very thin omelets. Put
these one over the other and cut them in small strips that are to be browned in
butter
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Classic
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