Home › The World's Kitchen › Omelette, Bordelaise

Omelette, Bordelaise

Crack eight fresh eggs in a bowl, add half gill cream, season with a half teaspoon salt, two saltspoons pepper, and sharply beat up with a fork for two minutes. Heat a tablespoon melted butter in a frying pan, sharply mix with fork for two minutes and let rest for a half minute; fold opposite sides to meet in centre, let rest for one minute, turn on a hot dish. Pour over a Bordelaise sauce, made with the marrow left out, and serve.