Omelette Arnold Bennett

Preparation info

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    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is reputed to have been the writer’s favourite omelette; the recipe originally came from the Savoy Grill, London.


  • 1 fillet smoked haddock, cooked, skinned, and finely chopped
  • 4 eggs
  • 1 tablespoon double cream</


Beat the chopped haddock, eggs, cream, pepper and a pinch of salt together. Make the butter hot and cook this omelette mixture only till it is just set and still wet in the middle. Have the grill very hot. Quickly pour and spread over the omelette the hot sauce, sprinkle with the grated cheese and brown for a minute or two under the grill. Slide on to a hot dish and serve very quickly.