Savoury Omelette with Tunny and Roes

Ingredients

• Half a slice of preserved tunny
• the soft roes of two herrings
• a little shallot
• a dessert-spoonful of parsley
• six well mixed eggs
• a little melted butter
• a few drops of lime juice

Method

1. 1

   Minced tunny and roes with shallot and parsley in butter, then stir into the eggs.

2. 2

   Cook and serve in a dish with melted butter, lime juice, and minced shallot.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 102. The excerpt below is the record exactly as published.

A little melted butter, with some chopped parsley, may, with advantage, be put into the dish. It is above all things necessary to have a very brisk fire under the pan while the omelette is being cooked. A brasier filled with live charcoal is the best kind of fire, and the fan must be vigorously plied from the moment that the mixture is poured into the pan. As I said before, omelettes may be varied in many ways. If '' aux fines herbes," curly parsley and shallot are neces- sary ; minced marjoram or thyme, garden-cress (the com- panion, I mean, of mustard) or celery leaves, are agreeable, and many are fond of a spoonful of finely chopped green chilli, omitting the seeds of course. Chopped ham, chopped tongue, chopped bacon, and chopped corned beef are added to omelettes with good effect. The words " aic jambo7i,'' " an lard,'' " ati langne de hoeuf," ^'c, specify the addition. I have found it better to fry the minced ham, &c., independently, keeping it handy for addition to the omelette during the rolling over stage, as it goes into the dish. Cold cooked vegetables, cut up and tossed awhile in melted butter separately, may be thus added with success. I recommend pieces of the flower of the cauliflower, arti- choke bottoms cut into dice, or Jerusalem artichokes sliced, and cut up. Peas, the grains of Indian corn, chopped French beans, or the seeds of the bandecai or moringa pod are thus very pleasantly treated. In the case of an " omelette aux legumes,'" a dust of grated cheese gives a pleasing finishing touch when the omelette reposes in the hot dish. " Omelette aux tomates :" — Cut three or four ripe tomatoes I THE SAVOURY OMELETTE. 183 into quarters, pick out the seeds, and let the watery juice run off. Cut a sweet onion into the thinnest slices possible. Melt a table-spoonful of butter in a small saucepan, cast into it the onion slices ; let them cook without browning ; then add the drained tomato quarters, pepper and salt ; toss the sauce-pan about till the tomatoes are cooked which will be in about ten minutes. Keep the mixture hot, and pour it over the surface of an ordinary omelette just as you are on the point of turning it out of the frying- pan. The omelette will roll over of its own accord envelop- ing the tomatoes within it as it passes into the dish. The " omelette au Parmesan'" (or any mild dry cheese) is a specialite, as simple as it is delicious. A table-spoonful of grated and finely sifted cheese to three ordinary eggs, salt and black pepper to taste, and a dessert-spoonful of rich cream, if possible, or new milk, compose the mixture. In- corporate the ingredients, and proceed as recorded in the previous directions. Remember that it should be served just before all the juicy mixture on the surface quite sets, so that there may be an exudation of creamy moisture in the dish, and don't forget to dust over the surface a canopy of gTated cheese. This must go from the fire to the plate, as it were. Delay in serving is hard on any or)ielette. And, now, we come to the Cure's piece de resistance, con- cerning which I spoke at the beginning of this chapter. The salient feature of this plat was the combination of tunny, and carp's roes by which it was flavoured. Half a slice of preserved tunny, and the soft roes of two herrings a la sardine very finely minced together, with a little shallot, and a dessert-spoonful of parsley, should be tossed in butter awhile, and then stirred into a basin containing six well mixed eggs. Cook the mixture as already explained, and turn it out, when ready, into a hot dish containing a little melted butter, a few drops of lime juice

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