No. 1690 — Omelette with Sour Cream Sauce
English historical translation of Molokhovets recipe No. 1690 from the 1901 Russian cookbook, retaining original methods and measures.
Beat twelve to fifteen yolks with chopped parsley, some dill and salt, then fold in the whipped whites.
Divide between two hot buttered pans and bake for about eight minutes; turn onto a dish and stack.
For sauce boil half a spoonful butter, a spoonful flour and half a glass milk; add one glass sour cream and boil briefly.
Stir in two more yolks, warm gently and season with salt.
Serve with sauce; almost any sauce Nos. 392–499 may be used, and with vegetable sauces the omelette may replace cutlets. For a sweet version substitute sugar and cinnamon for the herbs.
To provide
12–15 eggs and parsley Dill, salt and ½ spoonful butter For sauce: ½ spoonful butter and 1 spoonful flour ½ glass milk | 1 glass sour cream 2 yolks For sweet version, omit herbs Use sugar and cinnamon instead |