Home › The World's Kitchen › Omelette Ecarlate

Omelette Ecarlate

Crack eight fresh eggs in a bowl, add a half gill cream, half teaspoon salt and three saltspoons pepper. Place two gills tomato sauce in a frying pan and let reduce on the fire to three tablespoons, then add to the eggs and sharply beat up with a fork for two minutes. Cut two ounces cooked, smoked beef tongue in julienne strips, place in a frying pan with two tablespoons melted butter and fry for three minutes; then drop in the eggs and briskly mix with a fork for two minutes; let rest for half a minute, turn up the opposite sides to meet in centre, let rest for a minute, turn on a dish and serve.