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1 Cup Cooked Flaked
Crabmeat
1 Tbsp Butter
1 Pinch Salt
1 Pinch Pepper
Cayenne
1/2 tsp Flour
3 Tbsp Heavy Cream
1 Scant Tbsp Madeira or
Sherry Wine
There is no finer use of
crabmeat than this, - and so simple, too.
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Heat 1 cup cooked,
flaked crabmeat in 1 tablespoon of butter
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with a pinch each of
salt and pepper and a few grains of cayenne.
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Sprinkle on and blend
in 1/2 teaspoon of flour,
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add 3 tablespoons
heavy cream and
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1 scant tablespoon of
Madeira or sherry wine.
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When the mixture
begins to simmer, continue to cook, stirring, for 1
minute.
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Fold into the center
of a 6- to 8-egg omelette.
Basic Omelette Mixture
6 eggs
3 tsp Cold Water
1/4 tsp Salt
1 Pinch Freshly Ground
Pepper
Before making the plain
omelette it would be wise to read the detailed instructions
in the introductory chapter of The
Omelette Book.
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Break 6 eggs into a
bowl,
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add 3 teaspoons of
cold water,
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1/4 teaspoon of salt,
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a pinch of freshly
ground pepper, and
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beat with a fork (not
a mechanical beater) for 30 seconds. (If it is to
be a dessert omelette, add 2 tablespoons of sugar to the
eggs and no pepper).
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Heat the omelette pan
until the butter sizzles at the touch, melt 1 generous
tablespoon of butter in the pan, and
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pour in the eggs.
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Stir once or twice
with the flat of the fork,
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lift the edges as the
eggs begin to cook, and let the liquid part run under.
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Shake the pan back
and forth to keep the omelette free.
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When cooked but still
soft on top, turn the left side to the center,
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slide the omelette
well to the right edge of the pan, and turn out the
three folds on the platter.
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