Cooking for two


I would like to introduce you today to a new recipe I tried years ago in my beloved city, London. I got it from the book “Cooking for two”, published in 1996. What a reasonable title! And what a perfect day to cook, at the end of the week. Imagine yourself tired from the week. You don’t feel like looking at all. May be not a very difficult recipe. You would love some eggs too. Hmmm…ah…there is it…

Souffle omelette with mushroom sauce

Serves 2

Ingredients:

  • 4 eggs, separated
  • 1 tbsp water
  • 2 tsp chopped fresh tarragon
  • 20 g butter (lovely butter…)

For the mushroom sauce

  • 60 g butter
  • 1 small onion, chopped
  • 1 clove garlic, crushed
  • 125 g baby mushrooms, sliced
  • 3 tsp plain flour
  • 1/4 cup dry white wine
  • 1/2 cup chicken stock
  • 1/4 cup milk
  • 2 tsp French mustard
  • 2 tsp chopped fresh tarragon

Method:

  • Whisk egg yolks, water and tarragon in a large bowl until well combined.
  • Beat egg whites in a small bowl with electric mixer until soft peaks form.
  • Fold egg whites gently into egg yolk mixture in 2 batches.
  • Heat half the butter in the omelette pan. Pour the half egg mixture into pan, cook omelette until lightly browned underneath.
  • Place the pan under a hot grill until top of the omelette is just set.
  • Slide the omelette onto plate, fold omelette in half, spoon over half the mushrooms sauce.
  • Repeat with remaining butter, egg mixture and sauce.
  • Mushroom sauce: heat the butter in a pan, add onion, garlic and mushrooms, cook stirring, until onion is soft. Add flour, cook stirring, until combined.
  • Remove from heat, gradually stir in combined remaining ingredients, stir over heat until mixture boils and thickens. If you like to ease your work, you can make the sauce a day ahead.

Bon appetite, my love!

 

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