Omelette des Matelots

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

For the anchovy purée

five or six anchovies well freed from oil
a tablespoonful of white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]

For the omelette mixture

six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

For warming the salmon

some neat slices of smoked salmon ↝ Fish, salmon, smoked [Fish]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (4)

Make a purée of anchovies with five or six anchovies well freed from oil.
Moisten this with a tablespoonful of white sauce, and mix it with six eggs when finishing the omelette mixture.
Prepare some neat slices of smoked salmon, warming them in butter.
Make the omelette, dish as already described, and arrange the slices of smoked salmon along its upper side at the last moment.

Original Text

The omelette des matelots is a speciality in its way. Make a purée of anchovies with five or six anchovies well freed from oil. Moisten this with a tablespoonful of white sauce, and mix it with six eggs when finishing the omelette mixture. Prepare some neat slices of smoked salmon, warming them in butter. Make the omelette, dish as already described, and arrange the slices of smoked salmon along its upper side at the last moment.

Notes

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