Elisabeth Ayrton

Cream Omelette

Preparation info
  • Serves

    2 to 3

    • Difficulty

      Easy

Appears in
English Provincial Cooking
English Provincial Cooking

By Elisabeth Ayrton

Published 1980

  • About

Richard Dolby’s recipe, 1832. This flat cream omelette is quite out of the ordinary and makes a splendid light dish. Serve with brown bread and butter.

Ingredients

  • 4 eggs
  • 1¼ cups (3 dl) single cream
  • 1

Method

Bring the cream to the boil in a saucepan. Stir in the crumbs, parsley, shallots and seasoning. Simmer, stirring, until the mixture is quite thick. Remove the pan from the heat and allow to cool a little.

Beat the eggs well, stir them into the cream mixture and beat well.

Melt the but