Name: Omelette in an Overcoat
Yield: For 4
Ingredients: 8 eggs; ½ pint milk; 1 oz Parmesan, freshly grated; salt and freshly ground black pepper; ¼ pint single cream; 1 oz flour; 3 oz butter; ½ lb mushrooms; 2 oz Gruyère, freshly grated

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

8 eggs
½ lb mushrooms
3 oz butter<

Method

Slice the mushrooms and cook them in two ounces of the butter. Add the cream, salt and plenty of freshly ground pepper and reduce until the mixture thickens. Keep the mushrooms warm while you make a cheese sauce with the remaining butter, flour, milk, salt, pepper and cheese; a dribble of cream kept from the quarter pint could well go into this sauce, it makes it brown so beautifully. With the

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Omelette in an Overcoat

Ingredients

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