CookEat Recipe
Omelette Ecarlate
Eight-egg omelette coloured with concentrated tomato sauce and smoked tongue. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1954. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified cooked tongue, selected pasteurized eggs or verify 74°C egg dish; note softness may differ from historical omelette. Limites : Canned red tomatoes, raw cured pork ham and ready-to-eat cooked smoked beef tongue are selected. Measure237mL finished tomato sauce before reducing it to three observed tablespoons. No starting-water yield, reduction time, diner count or physical trial is claimed.
Method
Steps
Step 1
Prepare the complete tomato-sauce batch ONCE. Put57g butter,113g diced raw lean salt-cured pork ham, two sliced carrots, two sliced onions, one chopped leek, two parsley branches, one celery branch, two cloves, one teaspoon whole black peppercorns, HALF a sprig EACH bay and thyme, one chopped green pepper, one chopped garlic clove, one tablespoon salt and the SCANT tablespoon powdered sugar in a saucepan. Stir over brisk heat for the source TWELVE-minute guide until browned.
Step 2
Add FOUR tablespoons flour and stir while cooking for FIVE source minutes. Add1900mL plain unseasoned canned red tomatoes and950mL cold water; cover and gently simmer NINETY source minutes, stirring occasionally. Pass through a sieve and then clean cheesecloth, removing the solids. Measure the actual finished sauce; no yield is inferred from starting liquids. Keep the required draw for this recipe and cool surplus promptly rather than following historical bottle storage.
Step 3
Draw237mL, the two-gill measure, of SAME finished sauce. Reduce this draw to an actually observed THREE tablespoons; do not assume its reduction time or final colour. Cool enough before incorporating it into the egg mixture.
Step 4
Beat EIGHT eggs with59mL cream, HALF teaspoon salt, THREE saltspoons pepper and the entire reduced sauce for TWO source minutes. Cut57g cooked smoked beef tongue in julienne and fry it in TWO tablespoons melted butter for THREE source minutes.
Step 5
Add the egg mixture to the tongue. Mix for TWO source minutes, let stand HALF a minute, fold opposite sides to meet at the centre and let stand ONE source minute, continuing as needed to the documented74C egg endpoint. Serve the ONE completed omelette; the tomato reduction is IN the eggs, not a new sauce topping.
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