Remove to a platter garnish with parsley,
and serve.
57. SCRAMBLED EGGS WITH HAM.--The accompanying recipe affords an
excellent way in which to use up the little scraps of ham that may be
cut from the bone when it is impossible to cut enough nice looking
pieces to serve as a cold dish. Eggs prepared in this way will be found
very tasty and will take the place of a meat dish for luncheon
or supper.
SCRAMBLED EGGS WITH HAM
(Sufficient to Serve Six)
6 eggs
1 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1 c. chopped cooked ham
2 Tb. fat
Beat the eggs slightly, and to them add the milk, salt, pepper, and ham.
Melt the fat in a frying pan and scramble the mixture as directed in
Art. 54 until it is slightly thickened. Remove from the stove and serve
at once. If desired, this dish may be served on toast. Other left-over
meat, such as roast beef or pork, may be used in place of ham, but such
meats do not make so tasty a dish, the flavor of ham in such a
combination being more desirable. 58. PLAIN OMELET.--The simplest type
of omelet, which is known as plain omelet, does not differ materially
from scrambled eggs, except that the whole is collected in a mass in an
omelet shape. No difficulty will be experienced in making such an omelet
if the directions in the recipe here given are followed explicitly. To
make this dish more attractive, some food of a contrasting color, such
as jelly or tomatoes, may be used for garnishing.
PLAIN OMELET
(Sufficient to Serve Six)
6 eggs
6 Tb.
Pages:
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142