Drotshena - Russian Omelette

Ingredients

• little flour
• little cream
• salt
• pepper
• beurre noisette (browned butter)

Method

1. 1

   Beat the eggs with flour and cream, season with salt and pepper.

2. 2

   Cook both sides in a half-moon shape and pour browned butter over.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 56. The excerpt below is the record exactly as published.

Drotshena — Russian omelette, little flour and cream beaten with the eggs, salt and pepper, cooked both sides half-moon shape, beurre noisette (browned butter) over. Durand — Mixed with pointes, julienne of fonds, mushrooms, and truffe, jus lie round. Espagnole — Mixed with slices of potatoes fried in oil, a few pimentoes, tomato sauce round. Fermiere — Mixed with chopped ham and fines herbes. Fines herbes — Mixed with chopped parsley, chive, tarragon, and chervil. Florentine — Served with sauteed spinach folded inside, and cream sauce round. Forestiere — Mixed with dice of bacon and morels, jus lie round. Foulard — The whites beaten to a froth mixed with double quantity of yolks and some fines herbes baked. Frangaise — Mixed with chopped eschalots and dice of mushroom and ham, jus lie round. Friar — Mixed with dice of apples covered with butter. Ghiselle — Mixed with paysanne of morels and fonds, jus lie. Gibbons — Thin creamed pure'e of cauliflower poured over ordinary omelette, cheese and gratines. Gordon — Served with sliced beef marrow folded in, and a few slices of same on top, madeira sauce round. 136 The New Practical Cookery Guide. Grandmere — Mixed with fried croutons and fines herbes. Grimaldi — A small omelette with puree of crayfish or lobster inside, and a larger one mixed with cream and cheese ; then the small one is folded in and forms one large omelette. Hollandaise — Mixed with flaked salmon, Hollandaise sauce round. Hongroise — Mixed with dice of onions and tomato saute, paprika and Hongroise sauce round. Indienne — Mixed with curry powder. Italienne — Served with d’TJxelle folded in, tomato sauce round. Ivica — Mixed with fried chopped onions and pi- mentoes. Japonnaise — Served with puree of crosnes and chopped parsley folded in, cream sauce round. Jardiniere — Savoury omelette with jardiniere folded inside. Jessica — Mixed with cepes and pointes, Chateaubriand sauce round. Joinville — Served with salpicon Joinville folded inside, sliced truffe on top. Jurassienne — Mixed with dice of fried bacon, sorrel, chive, and chervil. La Frita — Cheese omelette mixed with onions. Lorraine — Mixed with dice of fried bacon, cheese, chive, and cream. Lyonnaise — Mixed with sliced fried onions and parsley. Madras — Mixed with curry powder and chive, cooked rice inside. Omelettes. 137 Marcelle I. — Served with puree of chestnut and julienne of game folded in, game sauce round. Marcelle II. — Mixed with dice of fond and potatoes. Marseillaise — Served with puree of onions and fish, garlic flavour, vin blanc sauce round. Massena — Mixed with dice of fond, slices of beef marrow on top, Bearnaise sauce round. Mexicaine — Mixed with dice of mushrooms, sauteed tomatoes and onions folded inside. Mireille — Served with rissoto aux tomates inside. Moncelet — Mixed with dice of fonds and truffes, sliced foie gras on top, and pointes each end, jus lie round. Montenegro — Mixed with chopped ham, dice of cooked cucumber, and parsley. Mornay — Mornay sauce over ordinary omelette, gratines. Mousseline — The whites beaten to froth, mixed with yolks, and cream. Mantua — Served with salpicon Nantua inside, Nantua sauce round. Navarainne — Mixed with dice of liver, tarragon, chervil, cepes. Normancle — Served with creamed oysters inside, Normande sauce round, Paloise — Bearnaise made with mint, poured over ordinary omelette. Panachees — Variety of omelettes, made by adding different puree or salpicon in them, and folded in a large one as omelette Grimaldi ; they are made more delicate by using extra yolks and a little cream

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