Page 46 - white-springs-united-methodist-church-cook-book-(2017)-united-methodist-women

White Springs United Methodist Church Cook Book (2017) United Methodist Women

Omelet - Lobster or Asparagus or Mushroom Millie Leonardson
Omelet:
5 eggs, separated XA tsp. sugar
14 tsp. salt 1 % cups light cream

Lobster Filling:
4 Tbsp, butter Vi tsp. salt
4 Tbsp, flour Few grains white pepper
2 cups light cream 1 cup flaked lobster
1. Omelet: Beat egg yolks slightly. Add salt, sugar and cream. Beat egg whites stiff
and fold into first mixture. Pour into 12 inch baking dish. Bake in a moderate oven at
350 for 15 to 20 minutes until a golden brown.
2. Lobster Filling: Melt butter in saucepan. Add flour and cook until mixture bubbles.
Stir in light cream. Cook stirring constantly until filling thickens. Reduce heat to very
low and cook 10 minutes. Add salt, pepper and flaked lobster. Reheat.
3. When omelet is baked, place it on platter. Pour creamed lobster over it. Serve at
once. Yield: 6 servings.

Asparagus Filling:
1 pkg. frozen asparagus few grains pepper
3 Tbsp, butter 1 14 cups milk
3 Tbsp, flour 1 egg yolk, slightly beaten
% tsp. salt
1. Cook asparagus according to directions on package. Drain thoroughly.
2. Melt butter in small saucepan. Stir in flour, salt and pepper and cook until bubbly.
Add milk.
3. Cook stirring constantly until sauce thickens. Reduce heat to very low and cook 10
minutes, stirring occasionally.
4. Add some of hot sauce to egg yolk. Stir well and add to sauce in saucepan. Cook 2
minutes. Add drained asparagus. Heat thoroughly.

Mushroom Filling:
14 lb. fresh mushrooms 3 Tbsp, flour
2 Tbsp, butter 14 tsp. salt
14 tsp. salt few grains pepper
Few grains white pepper 1 14 cups milk
3 Tbsp, butter 1 Tbsp, sherry wine
1. Wash and drain mushrooms; cut in halves, Add 2 Tbsp, butter, 14 tsp. salt and a few
grains white pepper. Cover and cook gently 1 1 to 15 minutes or until mushrooms are
tender.
2. Melt 3 Tbsp, butter in small saucepan. Stir in flour, 14 tsp. salt and a few grains
pepper. Cook until bubbly. Add milk.
3. Cook stirring constantly until sauce thickens. Reduce heat to very low and cook 10
minutes, stirring occasionally. Add wine and cooked mushrooms and juice. Heat
thoroughly.

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