A friend of mine went to stay in a B&B in an Irish city lately where, before they went to bed they were asked to order what they wanted for breakfast because if they wanted an omlette for breakfast “It took twenty minutes to prepare”
A good way of ensuring that no-one would order it I’d say.
Would you want to eat an omelette that took 20 minutes to prepare?
The most renowned omelettes of all time were those made by Mme. Poulard in her eponymous Hotel on Le Mont St. Michel.
Elizabeth David tells us that she gave her recipe to M. Robert Viel, a celebrated collector of French recipes in a letter in 1922:
Monsieur Viel,
Voici la recette de l’omelette: je casse de bons oeufs dans une terrine, je les bats bien,je mets un bons morceau de beurre dans la poele,j’y jette les les oeufs et je remue constamment.
Je suis heureuse, monsieur, si cette recette vous fait plaisir.
“Annette Poulard”
This is such a gloriously simple recipe and in such simple French that I think it needs no translation.
If obeyed to the letter a perfect omelette would be produced by this method in (at most) five minutes, I have produced one in two.
I rest my case.
Comments
isabel healy
on October 5, 2007…but you didn’t give the most important bit of information: to make a good homelette, you must have good heggs …a tip we learned recently from Jose Mourinho (incidentally,this Portuguese football manager’s nickname is “the Translator”)
So get cracking with your good heggs!
gros bisous, I
Martin
on October 5, 2007Mme, I regret you have not read the text. Mme Poulard says “Je casse de BONS oeufs “(my capitals)
I thought S. Mourhino was, like yourself, known as the “special one”.
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