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page 260
bring to a boil; then after three minutes' boiling, let them get cool in the
water in which they were boiled.
6. PLAIN OMELET.
KYEGHANA SADEH.
Ingredients:
Eggs ..............................................4.
Parsley ...................................1/2 bunch.
Butter ..............................1 tablespoonful.
Salt and pepper, to taste.
Method:
Beat the eggs, and cut the parsley into it, in very fine pieces. Season to taste
and pour it in the smoking hot butter, causing it to spread and fill the frying
pan. After a few minutes of frying turn it over, with the aid of a flat metal
spoon, and fry the other side also, until light brown.
7. RUM OMELET.
ROMLOU KYEGHANA.
Ingredients:
Eggs ..............................................4.
Sugar ...............................1 tablespoonful.
Butter ..............................1 tablespoonful.
Rum .................................1 tablespoonful.
Salt and pepper, to taste.
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