The original text of the recipe: “Tighten 2 tablespoons of butter and brown well 100 gr. Boiled macaroni. Fight 2 eggs with 1 tablespoon tomato sauce, 2 tablespoons milk, 1 tablespoon flour, 1 tablespoon raspberry and salt. Pour over macaroni, fry, roll over a greased buttercup and put it in the pan again to fry the other side. ”
Source: Agenda Galeries Lafayette Socec & Co SA, 1940
100 g of paste (tagliatelle)
50 g butter
2 eggs
1 tablespoon tomato sauce
2 tablespoons milk
1 tablespoon flour
1 tablespoon of raspberries
a little salt
a little bit of oil
put the pasta to boil in hot water with little oil and a little salt
when the pasta is boiled, drain the water in which they boil and put in the hot butter in a skillet to rust a little
Separately, in a bowl, eggs are baked with tomato sauce, milk, flour, raspberries and a little salt
the egg composition is poured uniformly into the pan over the macaroni. For a few minutes, I left the pan covered with a lid, then take the lid
from time to time, check whether the omelette has been browned on the underside by lifting it slightly to one side and when it is nicely browned, place a large plate over the pan and turn the omelette on the plate, then put the omelette back in the pan so that they can rummage on the other side
the omelet is ready when it is beautifully browned on both sides
is served
A fresh, smooth and tasty omelet!
