Cauliflower or Asparagus Omelette
Product Description
This recipe is taken from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Cauliflower Omelette.
Chop some cauliflower very fine, and mix in when your omelette is ready to go into the pan. Season highly with with cayenne pepper and salt.
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Asparagus Omelette.
Is made of the tops only, minced and seasoned, and stirred in as is the cauliflower. Tomato omelette has stewed tomato spread over the surface, and is then doubled in half.
-----------
Cauliflower Omelette.
Chop some cauliflower very fine, and mix in when your omelette is ready to go into the pan. Season highly with with cayenne pepper and salt.
-----------
Asparagus Omelette.
Is made of the tops only, minced and seasoned, and stirred in as is the cauliflower. Tomato omelette has stewed tomato spread over the surface, and is then doubled in half.
