Page 31 - PBCMarch2014

Pickwick Bicycle Club Magazine Volume 11 No.1 March 2014
30 Pickwick Bicycle Club Magazine Volume 11 No1 March 2014 31

Recipes or Food Glorious Food……

nother 19th century recipe, courtesy of our former editor…..makes you
wonder if this theme has something to do with his soubriquet!
AA slight tryst on spelling but I am sure that Bullman will not object.

Omelet á la Vanderbilt…..
Take two fine, sound, green peppers and plunge them into hot fat for half a min-
ute, then take them up and lay them on a dry cloth; skin them neatly and remove
all the seeds from the insides, and when emptied cut them into small slices. Put
these into a saucepan on the hot stove with two medium-sized fresh, sound, sliced
tomatoes, twelve nicely shelled shrimps, and three tablespoonfuls of Madeira wine
sauce.

Then season with half a pinch of salt and a third of a pinch of pepper, and cook
slowly for fifteen minutes. Break twelve fresh eggs into a bowl, season them with
half a pinch of salt and a third of a pinch of pepper, and beat well for five minutes.
Put two ounces of good butter in a frying-pan, place it on the hot stove, and when
the butter is melted drop in the eggs, and with a spoon or fork mix briskly for two
minutes.
Fold the opposite side up with a skimmer, lift up the thick part of the prepared
sauce and place it in the centre of the omelette, fold the other side either with
a knife or fork, and let it cook for two minutes longer, then turn it out onto a hot
dish; pour the rest of the sauce from the saucepan around the omelette, and send
it to the table very hot.

From ‘The Table’ (Eggs) by Delmonico’s Chef –Alessandro Filippini, 1889