To-day’s Recipe

Sun (Auckland), Volume II, Issue 489, 19 October 1928, Page 5

To-day’s Recipe

nj Jq I* 3 FISH OMELET ¥“% EQUIRED : Two tablespoon- [j| fuls of any cooked fish, one jd * tablespoonful of milk , one j-J ounce of butter, one tablespoonful p] of white sauce, three eggs, salt and S pepper. Remove every scrap of rQ skin and bone and chop the fish, Put the sauce with half the butter , “) and the fish, into a saucepan; make this hot, season it jiicely, and add b] a 7 :f tle milk if necessary. Break bn the eggs into a basin, whisk them K for a few minutes, then add the n:: T k and a dust of salt and pepper. K ’*■ ‘V rest of the butter tn m Qj omelet-pan; when it is hot, pour in the eggs and stir it over the N fire tiU the r begin to se* Hold pJ it for a few seconds longer over r(J Jthr r *’ put the fish mixture 9 in the middle, fold the edges over S the fish, and turn it on to a hot dtsh. -j STdS? sib di