Omelette Arnold Bennett

Omelette Arnold Bennett

By
From
Encyclopedia of Food and Cookery
Serves
2

This is an elegant dish which was created for the writer Arnold Bennett by the Savoy Grill in London.

Ingredients

Quantity Ingredient
60g butter
125ml cream
4 tablespoons smoked haddock, cooked, skinned, boned and flaked
4 eggs, separated
3 tablespoons parmesan cheese, grated
freshly ground white pepper
salt

Method

  1. Melt 30 g butter and 2 tablespoons cream in a frying pan over medium heat, add haddock and stir for 2–3 minutes. Leave fish to cool.
  2. Beat egg yolks with 1 tablespoon cream. Whisk egg whites to form very soft peaks and fold into yolks with the cooked haddock and half the cheese. Season with salt and pepper.
  3. Melt the rest of the butter in a pan, pour in the omelette mixture and cook until golden and set underneath. Do not fold the omelette but slide onto a heated flameproof serving dish.
  4. Sprinkle on the rest of the cheese and pour remaining cream over it. Brown quickly under a preheated hot grill and serve at once.
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