Elisabeth Ayrton

Edward VII’s Favourite Omelette

Preparation info

  • For

    2 or 3

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very rich omelette, typical of the luxurious dishes favoured by wealthy upper-class Edwardians. Edward VII ordered it for private suppers, sometimes following a clear soup and followed by a simple dish of cutlets. The secret of the dish is the unexpected and subtle flavour imparted by the port.

Ingredients

  • the meat of a cooked lobster, about 1 lb. (½ k.), neatly sliced and the claw meat diced
  • ½

Method

Have the grill very hot. Sauté the mushrooms in butter, then stew in the port till the liquid is reduced a little. Add the cream and the lobster to the mushrooms and allow just to simmer while you beat the eggs and make the omelette. When just setting put the lobster mixture down the centre, fold over, lift on to a hot dish, sprinkle with Parmesan cheese and brown under the grill. Serve at once