When brown, add a pound of tripe, cut into dice, season with salt and paprika, and fry until the mixture is partially dry.
"The Myrtle Reed Cook Book"
Myrtle Reed
Season with salt and paprika, spread on half the omelet, and fold.
"The Myrtle Reed Cook Book"
Myrtle Reed
Sprinkle with salt and paprika, cover with caviare seasoned with lemon-juice, and serve with a garnish of cress.
"The Myrtle Reed Cook Book"
Myrtle Reed