Name: Les omelettes en sandwich (A sandwich of omelets, filled with spinach, cheese, tomato sauce, and mushrooms)
Yield: For 6 to 8
Cuisine: French
Ingredients: 2 hard-boiled eggs, peeled; 3 tablespoons (45 g) butter; 1 tablespoon minced shallots; ¼ teaspoon salt; 1 pound (450 g) fresh spinach, stemmed and washed; 1 tablespoon chopped fresh parsley; 2 teaspoons Dijon mustard; ½ recipe creamy minced mushrooms; ⅓ cup (70 g) leftover chicken, fish, or ham, cut or broken into small pieces (optional); 1 ounce (30 g) cream cheese, preferably without gum additives; 2 tablespoons heavy cream; 1 teaspoon salt; Freshly grated nutmeg; 3 tablespoons heavy cream; Freshly ground pepper; 1 tablespoon chopped fresh herbs–chives or tarragon or basil– or ¼ teaspoon dried tarragon; 1 teaspoon-salt; 1 ounce (30 g) good blue cheese; 6 tablespoons (85 g) unsalted butter; sprigs of fresh herbs; 1 tablespoon water; 1 dozen eggs; 3 to 4 tablespoons quick tomato sauce

Preparation info

For
6 to 8

Difficulty
Easy

Appears in

New Menus from Simca's Cuisine

By Simone Beck and Michael James

Published 1979

About

Ingredients

For the spinach filling

1 pound (450 g) fresh spinach, stemmed and washed
2 hard-boiled eggs, peel

Method

Cook the spinach for 3 to 4 minutes in a large quantity of boiling salted water. Drain and refresh in cold water, then drain again thoroughly and squeeze dry in a strong kitchen towel. Chop fairly fine in a food processor or with a knife. Put the hard-boiled eggs through a fine sieve or through the fine disk of a food mill. In the skillet melt the butter, then add the shallots and sauté them ge