The actual recipe for L’Omelette Superb Avec Jambon
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From 1981 to 1993, the Carousel of Progress’ father figure made his speciality, “L’Omelette Superb Avec Jambon,” to celebrate New Years Eve. Now you can make it too.
By 1992, the writing was on the wall: something was going to happen to the Carousel of Progress sooner or later and with the impending redesign of Tomorrowland, it was going to be sooner. From that point on, every trip to the Magic Kingdom included a ride on the Carousel.
After the eighth or ninth time riding the same attraction over and over, you start to not care so much about focal point of each segment and start looking around the periphery for interesting things. That’s how I noticed that the green screen on Mother’s computer in Act IV was actually changing as the scene progressed. Grabbing a telephoto lens, I was able to see that the text that appeared onscreen corresponded to the commands the family was asking mom to input. When Jane asked mom to “touch the program scan” to see New Year’s Eve celebrations around the world, the computer showed the name of the city where the report was coming from (as happy Parisians rang in the new year).
It was then that I realized what was coming — the recipe for John’s specialty, “L’Omelette Superb Avec Jambon,” known in other circles as ham and eggs. So here it is, perhaps for the first time ever:
NEW YORK CITY CHANNEL – ON
HOME RECIPE PROGRAM
L’OMELETTE SUPERBE AVEC JAMBON
2 TBLS BUTTER
1/4 CUP MILK
6 SLICES PRE-COOKED HAM
BEAT EGGS IN MIXING BOWL. SEASON TO TASTE. ADD MILK TO
EGG MIXTURE. DICE HAM – SET ASIDE. HEAT BUTTER IN SKILLET,
ADD EGGS. LET COOK UNTIL EGGS COAT ENTIRE PAN. ADD HAM.
WITH SPATULA, FOLD OVER 1/2 OMELETTE. LET COOK APPROXIMATELY
THREE MINUTES. REMOVE AND SERVE.
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