Chicken-and-Olive Omelet (Omelette au Poulet, aux Olives)

Ingredients

• Shred the breast of a chicken
• six olives cut the same way
• one tablespoon butter
• one tablespoon flour
• one and a half cups milk
• two tablespoons sherry
• two tablespoons rich cream
• Make the omelet from four eggs
• two tablespoons milk
• one tablespoon cream
• salt to taste
• pepper to taste

Method

1. 1

   Prepare a cream sauce with butter, flour, milk, sherry, and cream.

2. 2

   Make omelet with eggs, milk, and cream.

3. 3

   When settled, add heated chicken and olives in the center, fold, and serve with sauce around.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 391. The excerpt below is the record exactly as published.

pepper to taste. Break eggs in a pan or bowl, mix them — whites and yolks together — then add the milk, then cream, pepper, and salt; stir slowly (be careful not to beat it). Take an omelet pan; to two eggs take a tablespoon butter; when the butter is melted, add the eggs carefully, let rest for a few seconds, then take the omelet knife, draw the eggs from one side then to the other — carefully, so as not to break them. When half done, slip the knife underneath, fold the omelet in halves, let stand for two seconds, then turn out on a hot platter — double omelet the second time when turning out. Garnish with parsley and serve immediately, for luncheon or breakfast. Mushroom Omelet ( Omelette aux Champignons ) Mix the eggs [see recipe: French Omelet], put them in the pan with the melted butter and draw from one side to the other — care¬ fully, so as not to break the eggs that are settled. In the meantime, have a pound mushrooms cooked — half of them cut in quarters fixed in a mushroom sauce, and the other half chopped fine, moist¬ ened with the sauce. Put the chopped mushrooms (hot) in the cen¬ tre of the omelet; then with the omelet knife double the omelet over, let stand for two seconds, then turn out on a hot platter. Garnish with parsley, and serve with the mushroom sauce around and the cut-up mushrooms for lunch or supper. AMERICAN COOK BOOK 263 Mushroom Omelet ( Omelette aux Champignons,) a la Surprise Peel, wash, and cook a quarter pound of mushrooms in one and a half cups water, a quarter cup of sherry, pepper and salt, for fif¬ teen minutes; when done, cut the mushrooms in large dices, then make a rich sauce from the mushroom juice with one table¬ spoon butter, one heaping tablespoon flour, juice from the mush¬ rooms; beat the sauce until creamy, add the mushrooms, then some more sherry, then some cream. Make the omelet from three eggs for four persons. Break the eggs, mix them well to¬ gether, add two tablespoons milk, one tablespoon cream to each egg, pepper and salt to taste. Put a large tablespoon butter in an omelet pan; when melted, add the egg, let stand to rest on the fire for a iew seconds, then take the omelet knife, pull the omelet from one side to the other. Then put about four tablespoons of cut-up mushrooms (that are in the sauce) in the centre of the omelet, double it, let stand for a few seconds. Turn out on a buttered baking sheet, cover with the whites of three eggs beaten to a meringue; season with salt and pepper, and in the centre of the omelet lengthwise put some of the pieces of mushrooms. Put in oven, leave until golden brown — which takes about three minutes. Slip carefully onto a hot platter and all around serve the mushroom sauce. Garnish with parsley. Delicious omelet for lunch or supper. Sweetbread Omelet ( Omelette aux Ris de Veau ) Take one pair of sweetbreads that have been boiled for twenty minutes in one and a half cups water, salt, pepper, bay leaves, and some sherry and left in the juice until cold; when cold, cut in large dices. Put in a saucepan a tablespoon butter, a tablespoon flour, and the juice from the sweetbreads; beat the sauce until creamy, flavor with sherry, add the sweetbreads to the sauce, and let stew until ready to fill the omelet. Make an omelet from four eggs [see recipe: French Omelet]; when ready to turn, put three to four tablespoons of sweetbreads in the centre of the omelet, fold the omelet, let stand for twro seconds, turn out on a hot platter; add some cream to the rest of the sw’eetbreads. Serve the sweet¬ breads with the sauce around the omelet. Garnish with parsley. Delicious omelet for lunch or supper. Chicken-and-Olive Omelet ( Omelette au Poulet, aux Olives ) Shred the breast of a chicken in julienne style with six olives cut the same w7ay. Make a rich cream sauce from one tablespoon butter, one tablespoon flour, one and a half cups milk, two table- 264 THE SWEDISH, FRENCH, AMERICAN COOK BOOK spoons sherry, two tablespoons rich cream. Make the omelet from four eggs, two tablespoons milk to each egg, and one table¬ spoon cream, pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.