Cream Omelette

Preparation info

  • For

    4 or 5

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Richard Dolby’s recipe, 1830. This is quite unlike an ordinary omelette. Once tried, it will be asked for again.


  • 6 eggs
  • 1 pint (6 dl.) cream
  • 3


Bring the cream to the boil and stir into it the crumbs, parsley, shallots and seasoning. Stir, simmering, until it is quite thick. Remove from the fire and allow to cool a little. Beat the eggs well and stir into the cream; beat this mixture. Melt the butter in a large frying pan and when smoking hot pour in the mixture and fry as usual, stirring as it cooks. It will take a little longer than