Truffle Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 5 min Total: 5 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Slice truffles or mushrooms and put them into a pan with some fresh butter and a little lemon juice and salt.
  2. Let them boil about 5 minutes.
  3. Take them out and add a little flour to the liquid.
  4. Stir it well.
  5. Next add a little white stock and let it boil.
  6. Mix in the truffles or mushrooms with some of the sauce.
  7. Make an omelet.
  8. When it is ready cooked, put the truffles inside, fold it, and pour the rest of sauce round outside.
Original Text
Truffle Omelet. (Pau. 1881.) Slice truffles or mushrooms and put them into a pan with some fresh butter and a little lemon juice and salt, and let them boil about 5 minutes, then take them out and add a little flour to the liquid. Stir it well, next add a little white stock and let it boil. Mix in the truffles or mushrooms with some of the sauce. Make an omelet, and when it is ready cooked, put the truffles inside, fold it, and pour the rest of sauce round outside.
Notes
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