Name: Cream Omelette
Yield: Serves 2 to 3
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 1 tablespoon (15 g) butter; 3 shallots, very finely chopped; 1 tablespoon finely chopped parsley; 4 eggs; 1¼ cups (3 dl) single cream; 1 tablespoon fresh fine white breadcrumbs

Preparation info

Serves
2 to 3

Difficulty
Easy

Appears in

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