Elisabeth Ayrton

Surprise Omelette

Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Very popular for Victorian dinner parties. This is a slightly simplified version which I find works very well and which can be made in 5 minutes between courses if the ingredients are left ready.

Ingredients

  • a block of vanilla ice cream, kept very hard in freezer but with 4 slices cut almost but not quite through
  • 4 egg yolks

Method

Prepare to make a soufflé omelette as in Jam Soufflé Omelette. Have the warmed but not very hot jam ready to hand and the grill hot.

When you leave the table put the soufflé omelette in the pan. Get out the ice cream. Finish the omelette under the grill, without folding. Quickly pour and spread jam over it. Slide the ice cream on to a warmed flat dish. Turn the omelette right over it ja