| Beat four eggs, whites and
yolks together. Add one tablespoon of milk or cream, salt and pepper,
one
tablespoon of grated Parmesan cheese, and a little chopped-up
parsley.
With this
make three or four
omelettes about the thickness of a ten-cent piece. As the omelettes
are finished
lay them on
a napkin to cool; then cut them transversely into strips about
one-quarter
of an inch wide.
Then put
the strips into
a saucepan with some heated butter. Heat them through thoroughly
and serve with
grated cheese
and the following meat sauce poured over them:
MEAT SAUCE
Chop up
some ham fat with
a little onion, celery, carrot, and parsley.
Add a small
piece of beef
and cook until beef is well colored. Then add 1-1/2 tablespoons of red
wine (or white), cook until wine is absorbed, then add one tablespoon
of
tomato paste diluted with water, or four
fresh tomatoes,
and boil fifteen minutes.
|
