Prawn Omelet

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

For the Sauce (in which to prepare the prawns)

1/2 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a very little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little milk ↝ Milk, NFS [Milk, reduced fat]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a grate of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
good shelled prawns ↝ Crustaceans, shrimp, raw [Finfish and Shellfish Products]

For the omelet

an omelet ↝ Egg, whole, cooked, omelet [Dairy and Egg Products]

Instructions (4)

Put 1/2 oz. of fresh butter into a stewpan and let it melt.
Stir in a very little flour, then add a little milk and cream, season sparingly with pepper, salt and a grate of nutmeg.
Then add some good shelled prawns and let them stand in this sauce so as to get hot, but not to boil.
Make an omelet and when about to serve, place the prawns in the centre of the omelet, fold it over them and put the rest of the sauce round the omelet.

Original Text

Prawn Omelet.
For the Sauce (in which to prepare the prawns): Put ½ oz. of
fresh butter into a stewpan and let it melt. Stir in a very little
flour, then add a little milk and cream, season sparingly with
pepper, salt and a grate of nutmeg. Then add some good shelled
prawns and let them stand in this sauce so as to get hot, but not
to boil.
Make an omelet and when about to serve, place the prawns in
the centre of the omelet, fold it over them and put the rest of the
sauce round the omelet.

Notes

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