Luncheon Omelette

4 1/2 tablespoons butter 4 tablespoons flour 1 teaspoon salt Dash of chilli powder 1/2 cups Milk

4 Eggs, separated 1/2 cup peas, cooked 3 tomatoes, sliced and broiled Watercress

Prepare a white sauce of first five ingredients. Beat egg yolks and stir into one cup of the white sauce; carefully fold in stiffly beaten egg whites. Melt one table spoon butter in skillet; add the omelette mixture, and cook over very low flame on top of stove until omelette begins to set (6 to 8 minutes) ; then put into a moderate oven (350⁰ F.) to finish cooking and to brown slightly on top. Add peas to remaining white sauce ; while hot, spread over half of omelette, fold, slide onto hot platter and garnish with tomatoes and watercress.

Spanish: Substitute tomatoes and onions for the peas.

Yield: 6 servings.

Recipe found in a large bundle of recipes bought at a jumble sale.
Not dated, but photo indicate mid fifties to early sixties – Ted

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