Cream Omelette

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.


  • 4 eggs
  • cups (3 dl) single cream
  • 1 tablespoon fresh fine white breadcrumbs
  • 1 tablespoon finely chopped parsley
  • 3 shallots, very finely chopped
  • 1 tablespoon (15 g) butter
  • Salt and freshly ground black pepper


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 butter in a large frying-pan and when it is very hot, pour in the mixture, stirring as it cooks. It will take a little longer than an ordinary omelette. Hold the omelette under the grill to finish—Richard Dolby would have used a salamander.

Lift the omelette flat on to a hot dish and serve.