Omelette Princiere

Ingredients

• 10 eggs
• 2 table-spoonfuls of double cream
• 6 cooked new potatoes
• 2-3 slices of finely shredded cooked ham
• about 12 slices of blanched beef marrow
• b6arnaise and tomato sauce (blended)

Method

1. 1

   Beat eggs with salt, pepper, and cream.

2. 2

   Sauté potatoes with ham in butter.

3. 3

   Make omelettes, fill with potatoes, fold, and serve with beef marrow slices and sauces around the dish.

Nutrition per serving

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 11. The excerpt below is the record exactly as published.

Omelette Princiere. Break and beat up 10 eggs in a basin, season with salt and pepper, and add 2 table-spoonfuls of double cream. Slice and toss in butter 6 cooked new potatoes, mixed with 2-3 slices of finely shredded cooked ham, and keep hot. Make one large or two smaller omelettes in the usual way and fill with the prepared sauteed potatoes. Fold in the ends, and turn out on to a hot dish. Have ready about 12 slices of blanched beef marrow, moistened or glazed with meat glaze, and range them neatly in a row, or as border on or round the omelette, besprinkle with c 34 Recherche Entrees finely chopped parsley and serve with a small quantity of b6arnaise and tomato sauce (blended)

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