Sir Alexander Milne’s Omelet (Emslie. 1884)

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 serving
Instructions (5)
  1. First cook the chopped shallot and parsley till tender in a little stock
  2. then mix them with the minced beef and mashed potatoes, and work in the eggs.
  3. Grease a well-warmed pan with 1 oz. of butter, add the mixture, and cook;
  4. shake, and slip it first to one side and then gradually on to a hot silver dish, turning the underside of the omelet to the top.
  5. Serve “Demi-glace” Sauce in a boat with it, if liked, but never put gravy on the dish with this “French mince,” as it makes it heavy.
Original Text
Sir Alexander Milne’s Omelet (Emslie. 1884), also called “Kennet French Mince,” is very similar to Auchtertorlie Meat Omelet. Bella Emslie says: If you want to use up Scotch Collops, take ½lb. of potatoes mashed to ½lbs. of mince, with 1 oz. of fresh butter, a little stock, 2 or 3 beaten eggs, a chopped shallot, and chopped green parsley. First cook the chopped shallot and parsley till tender in a little stock and then mix them with the minced beef and mashed potatoes, and work in the eggs. Grease a well-warmed pan with 1 oz. of butter, add the mixture, and cook; shake, and slip it first to one side and then gradually on to a hot silver dish, turning the underside of the omelet to the top. Serve “Demi- glace” Sauce (see Sauces for Meat) in a boat with it, if liked, but never put gravy on the dish with this “French mince,” as it makes it heavy.
Notes
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