The 1901 Cookbook Archive
No. 739 — Omelet for Garnishing Vegetables
English historical translation of Molokhovets recipe No. 739 from the 1901 Russian cookbook, retaining original methods and measures.
Beat six eggs thoroughly. Add a little finely chopped fresh parsley, one full spoonful of breadcrumbs and a small piece of butter, then mix.
Melt a little butter in a hot frying pan, pour in the eggs and place in the oven. When lightly browned, turn the omelet over, roll into a tube and cover.
When browned on the other side, cut diagonally into slices and use to garnish carrots, spinach or sorrel.
To provide
6 eggs and 1½ spoonfuls of butter | 1 spoonful of breadcrumbs and fresh parsley |
Historical editorial note: The recipe uses an oven-finished omelet and does not specify a modern safe egg-cooking temperature.
Original source: Read Russian recipe No. 739. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.