CookEat Recipe
Omelette Milanaise
A folded omelette filled and surrounded with macaroni in tomato sauce and Parmesan.
Method
Steps
Step 1
For the tomato sauce, dice the four ounces lean raw ham, slice two carrots and two onions, and chop one leek, two parsley branches, one celery branch, one green pepper and one garlic clove. Melt two ounces butter in a large saucepan. Add the ham and these vegetables with two cloves, one teaspoon whole peppercorns, half a bay-leaf sprig, half a thyme sprig, one tablespoon salt and one light tablespoon icing sugar. Cook over brisk heat for about twelve minutes, stirring, until lightly browned.
Step 2
Stir the four tablespoons flour into the sauce pan and cook for five minutes. Add the two quarts fresh ripe red tomatoes cut into quarters and one quart cold water. Mix, cover and simmer very gently for one and a half hours, stirring occasionally. The diced ham must be thoroughly cooked; check that its centre reaches 70°C for two minutes.
Step 3
Press the sauce through a sieve and then strain through clean food-safe cheesecloth. Measure one actual gill of the actual finished tomato sauce and keep it hot for immediate use. Divide the unused sauce into small shallow containers, cool rapidly and refrigerate at 40°F or colder within two hours; freeze for longer storage.
Step 4
Put the separate half pound butter in a small heatproof enamelled saucepan. Set it in a second pan of gently boiling water, keeping water out of the butter, and let it melt completely over gentle heat. Skim well, then strain through a clean fine cloth into a clean bowl. Measure one good tablespoon of this actual clarified butter for the omelette and keep it warm for immediate use. Cool the unused clarified butter promptly in a clean covered container and refrigerate within two hours at 40°F or below.
Step 5
Boil the three ounces macaroni in the separate one quart water with the separate one teaspoon salt for forty minutes. Drain thoroughly in a sieve, then cut the macaroni into half-inch pieces.
Step 6
Put the drained macaroni in a small sauté pan with the separate light tablespoon melted butter, the measured one gill hot tomato sauce, one saltspoon salt and one saltspoon white pepper. Toss gently and cook for five minutes. Add the two tablespoons grated Parmesan and gently mix with a fork while cooking for one minute. Keep all this finished pasta hot for immediate use.
Step 7
Crack the eight fresh eggs into a bowl. Add the separate half teaspoon salt, remaining two saltspoons white pepper and half gill pasteurized milk. Beat briskly with a fork for two minutes.
Step 8
Heat the measured good tablespoon warm clarified butter in a broad heavy frying pan over brisk heat until crackling. Pour in the egg mixture and stir with a fork for about two minutes, gently drawing cooked egg inward so liquid egg meets the pan. Let it set for about half a minute, continuing as needed until the surface has thickened and no visible liquid egg remains.
Step 9
Spread one-third of the actual finished macaroni mixture over the flat omelette. Fold the edge nearest the handle to the centre, then fold the opposite edge to the centre. Let it cook for about half a minute more, continuing as needed until the egg throughout reaches 160°F without burning. Turn onto a hot dish, arrange all the remaining two-thirds of the macaroni around the omelette and serve immediately.
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