Omelette Arnold Bennett

Preparation info

  • For


    (main course)
    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 1 smoked haddock on the bone (about 1 lb)
  • ½ pint milk


Trim tail and collar bones from the haddock and poach gently in half a pint each of milk and water, until the bones come away easily. Make a thick Béchamel sauce with the flour, half the butter and the cheese, using some of the liquid in which the fish has cooked. There should be about half a pint of thickish sauce. Bone the fish and put the flaked pieces into the sauce, reserving about three t