Catholic Recipe: Rolled Omelet with Shrimp Sauce
This is a simple omelet made French style, covered with a Shrimp Sauce.
DIRECTIONS
Melt butter or margarine in 10-inch frying pan. Beat eggs slightly; add water, salt, and pepper. Cook over low heat until eggs set on bottom of pan. Lift edge and tilt pan so that some of the uncooked egg mixture flows under cooked eggs. Repeat until omelet is cooked through and brown on bottom. Top with Shrimp Sauce (see recipe); loosen with spatula; roll. Turn out on hot platter. Makes from 4 to 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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