CookEat Recipe
Soubise Omelette
Folded plain omelette baked briefly under onion-cream Soubise and Parmesan. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1130. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use the selected ready-to-eat pasteurized sauce yolk under the no-boil liaison method, separate from the eight omelette eggs. Preserve the complete No 75 folding sequence and verify 74°C in the finished dish;200°C is an editorial oven estimate. Limites : Onion size, sauce recovery/coverage, fold size, pan capacity and actual time to 74°C remain unknown. Source five-minute brisk bake is a guide.
Method
Steps
Step 1
Cook minced onion in 1.5 tablespoons butter for printed five minutes until lightly browned. Add two tablespoons flour and stir for one minute; add one gill EACH milk and cream, stirring until boiling, then cook five minutes. Dilute selected pasteurized yolk in a separate tablespoon cream and stir into hot sauce; hold safely hot without boiling the yolk liaison.
Step 2
Beat the EIGHT omelette eggs with 60 mL milk, half teaspoon salt and provisional half teaspoon white pepper for two minutes. Heat the tablespoon ready clarified butter, add eggs and stir for two minutes; REST thirty seconds, fold the handle side then the opposite side to the centre, and REST another thirty seconds. Continue as needed to 74°C and turn onto a hot baking dish. Pour ALL the Soubise sauce over, sprinkle ONE tablespoon Parmesan over the whole, and bake in a brisk oven (selected planning estimate 200°C) using five minutes as a guide, verifying 74°C in the finished egg dish. Serve hot.
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