Recipe Talk

HI, I can't seem to find one of my recipies from the McCalls Cooking School 3-ring binder series of recipe cards. (1980's) It was for a baked puffy (or fluffy) omelet with a creamy creamy cheese sauce to put over top. Hope someone out there can help me out. Thanks!

I collect Mc Call's Recipes

lynnescountrykitchen.net/mccalls/omelet.html

This puffy omelet is substantial enough to serve as a main dish for lunch or ...

Serve with a rich cheese sauce, a seafood sauce, or a Spanish-style tomato sauce. ...

With portable mixer at high speed, beat whites with cream of tartar just until stiff ...

Perfect Puffy Omelet
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This puffy omelet is substantial enough to serve as a main dish for lunch or supper.

It's economical, too. There's a trick to making it puff: -

Let egg whites warm to room temperature before beating them to give maximum volume.

Serve with a rich cheese sauce, a seafood sauce, or a Spanish-style tomato sauce.

A green vegetable and light dessert completes the meal.

INGREDIENTS

6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
3/4 teaspoon salt
1/2 teaspoon dry mustard
Dash of pepper
1/3 cup milk
2 teaspoons salad oil
2 tablespoons butter or margarine

CHEESE SAUCE

2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon dry mustard
3/4 teaspoon salt
Dash of pepper
Dash of cayenne pepper
1 cup milk
1 cup grated sharp Cheddar cheese
Paprika
Parsley sprigs

Separate whites into a large bowl, yolks into a small bowl. Let whites warm to room temperature for 1 hour.

Preheat oven to 350 degrees.

With portable mixer at high speed, beat whites with cream of tartar just until stiff peaks form when beater is slowly raised.

Using same beater, beat yolks until thick and lemon-colored. Add salt, mustard, and pepper. Gradually add milk; beat until blended. With wire whisk or rubber scraper, using an under-and-over motion, gently fold yolk mixture into whites just to combine.

Slowly heat a 10 or 11-inch heavy skillet with a heat-resistant handle. Test temperature - sprinkle with a little cold water; it will roll off in drops. Heat oil and butter to sizzling - don't brown; tilt pan to coat side. Spread egg mixture evenly in pan. Cook over low heat, without stirring, until lightly browned on underside, about 2 minutes.

Transfer skillet to oven; bake, uncovered, 15 minutes, or until golden brown and top seems firm when gently pressed with finger.

Meanwhile, make Cheese Sauce.

In a small saucepan, melt butter; remove from heat. Stir in flour, mustard, salt, pepper, cayenne, and milk until smooth. Return to heat; bring to boiling, stirring until thickened. Reduce heat; add the grated cheese; cook, stirring, until cheese is melted and mixture is smooth.

With a knife, make a cut, 1-inch deep, slightly to right of center of omelet. Fold smaller part over larger part. Turn out onto heated platter, loosening with spatula. Spoon sauce over omelet. Sprinkle with paprika. Garnish with parsley.

Makes 4 servings

Vintage 1970's-80's MCCALLS Cooking School magazines recipes pictures 7 ISSUES

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