Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

La Mère Poulard had a restaurant in Mont St-Michel in Normandy and was famous for her omelettes and roast chickens. When asked what was the secret of her omelettes she replied that she beat the eggs well, used a well-seasoned pan and a good-sized lump of the best unsalted Normandy butter, which scarcely reveals any trade secrets. The important thing, though, is not to overcook, so that the centre of the omelette remains baveuse, dribbling moist.