Savoury Omelet. No. 2. “Omelette aux Fines Herbes.” (Cataldi.)

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 (11)
For serving
Instructions (10)
  1. Beat up the yolks of 4 eggs.
  2. Add 4 tablespoonfuls of cream and 1 tablespoonful of chopped “herbs” (mushrooms, shoots, truffles, and well squeezed parsley leaf), which have all been previously chopped fine and stewed in a wine glassful of sherry.
  3. Mix all well.
  4. Season as required.
  5. Whip up the 4 whites well to a stiff froth with a whisk.
  6. Add the whipped whites to the egg yolk mixture.
  7. Cook the omelet as usual.
Serving suggestions
  1. Dry omelet is best for breakfast.
  2. If for dinner or lunch, serve with “Demi-glace” sauce in a sauce-boat.
  3. Mrs. Weston suggests serving with Spanish sauce with 1/2 shallot cooked in it, handed round with the omelet in a boat.
Original Text
Savoury Omelet. No. 2. “Omelette aux Fines Herbes.” (Cataldi.) Beat up the yolks of 4 eggs, add 4 tablespoonfuls of cream and 1 tablespoonful of chopped “herbs,” as Cataldi calls mushrooms, shoots, truffles, and well squeezed parsley leaf, which “herbs” have all been previously chopped fine and stewed in a wine glassful of sherry. Mix all well. Season as required, next whip up the 4 whites well to a stiff froth with a whisk, and add them Cook the omelet as usual. Dry omelet is best for breakfast, but if for dinner or lunch serve with “Demi-glace” sauce in a sauce-boat. Mrs. Weston says for this omelet serve Spanish sauce with ½ shallot cooked in it; hand round with the omelet in a boat. For either sauce, see Sauces for Meat.
Notes
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