My scrambled eggs are treated to creme fraiche rather than milk,
Cream in mine. With real sourdough from my local baker. Except last night when I had some Warburton’s crumpets to finish.
Anyway, back to omelettes and this little extract from Elizabeth David’s classic book “An Omelette and a Glass of Wine”. At the end you will discover how to make the perfect omelette.
Once upon a time there was a celebrated restaurant called the Hotel de la Tête d’Or on the Mont-St-Michel. The reputation of this house was built upon one single menu which was served day in day out for year after year. It consisted of an omelette, ham, a fried sole, pré-salé lamb cutlets with potatoes, a roast chicken and salad, and a dessert.
But it wasn’t so much the lavishness of the menu which made Madame Poulard, proprietress of the hotel, celebrated throughout France. It was the exquisite lightness and beauty of the omelettes, cooked by the proprietress herself.
Quite a few customers attempted to explain the particular magic which Madame Poulard exercised over her eggs and her frying pan. She mixed water with the eggs, one writer would say, she added cream asserted another, she had a specially made pan said a third, she reared a breed of hens unknown to the rest of France claimed a fourth. Before long, recipes for the omelette de la mere Poulard began to appear in magazines and cookery books. Each writer in turn implied that to him or her alone had Madame Poulard confided the secret.
At last, a Frenchman called Robert Viel wrote to Madame Poulard, by this time long retired, and asked her once and for all to clear up the matter. Her reply, published in 1932 in a magazine called La Table, ran as follows:
6 June 1932.
Monsieur Viel, Here is the recipe for the omelette: I break some good eggs in a bowl, I beat them well, I put a good piece of butter in the pan, I throw the eggs into it, and I shake it constantly. I am happy, monsieur, if this recipe pleases you.
Annette Poulard.