Home › The World's Kitchen › Omelette, Airolaise

Omelette, Airolaise

Heat a tablespoon fresh butter in small saucepan, add one ounce raw, lean ham cut in exceedingly small square pieces, with two chopped shallots, then gently cook for five minutes, stirring once in a while. Peel, cut in half and remove seeds from a ripe, sound tomato, finely chop and add to saucepan, with half teaspoon freshly chopped parsley, two tablespoons white wine, two saltspoons white pepper, mix a little and briskly cook for five minutes. Lightly rub the interior of a bowl with a bean sound garlic, carefully crack in eight fresh eggs, add a half gill cream, tablespoon grated Swiss cheese, half teaspoon salt, two saltspoons white pepper, and sharply beat up with a fork for three minutes. Place an ounce fresh butter in a black frying pan, and when thoroughly hot drop in eggs and briskly mix at bottom with a fork for one minute. Add first preparation, sharply and continually stir for a minute, let rest for half a minute; fold up opposite sides to meet in centre, let rest for a minute, rapidly turn omelette on a hot dish and serve.