Tunny Omelet

Ingredients

• Blanch the soft roe of two carps
• a piece of tunny the size of a large egg
• an eschalot
• Beat up twelve fresh eggs
• a large lump of butter
• season it with chopped parsley
• and chives
• a little lemon-juice

Method

1. 1

   Blanch soft roe, chop with tunny and eschalot.

2. 2

   Toss in butter until melted.

3. 3

   Melt more butter, season with parsley, chives, and lemon juice.

4. 4

   Beat eggs, stir in roe and fish, cook omelet thick, place in prepared dish, and serve hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 93. The excerpt below is the record exactly as published.

Tunny omelet. Marmelade de mirabelles, Mirabelle plum marmalade, Tunny omelet, Blanch the soft roe of two carps for five minutes in boiling salt and water ; chop them up with a piece of tunny the size of a large egg, and an eschalot ; toss in a saucepan with a large lump of'butter until it has melted, but do not let it boïl or it will harden the roe. Melt a second lump of butter, season it with chopped parsley and chives and a little lemon-juice; pour into the dish in which you intend to serve the omelet, and keep it warm in the oven. Beat up twelve fresh eggs

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