CookEat Recipe
Omelette, Cream Sauce
Eight-egg milk omelette ringed with a warm cream sauce. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1506. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Prepare No736 ONCE and use actual sauce amount; hold/reheat safely. Choose an egg dish endpoint of 74°C rather than relying on historic short rests. Limites : Documentary adaptation using the stated inputs and method. Actual trimmed mass, losses, texture, finished yield and portions remain unmeasured; historical times are guides, not measurements of the finished food.
Method
Steps
Step 1
Prepare No 736 ONCE: Heat its tablespoon butter with one and a half tablespoons flour. Whisk in 118 mL hot milk, 59 mL cream, salt, cayenne and nutmeg for one minute; boil two minutes. Measure actual hot output and reserve for the omelette; do not serve sauce separately.
Step 2
Beat EIGHT eggs with omelette half-gill milk, half teaspoon salt and TWO saltspoons white pepper for TWO MINUTES. Heat ONE TBSP butter, pour eggs in and mix briskly TWO MINUTES; rest 30 seconds, fold opposite sides to centre, rest ONE MINUTE while meeting selected egg dish 74°C endpoint.
Step 3
Turn omelette onto hot dish and pour actual hot No 736 cream sauce around it ONCE; record the used amount and serve.
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