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French Omelet with Button Mushrooms

A French omelet of 5 eggs and 1 egg yolk cooked quickly in butter and rolled up, filled in a hollow with a button-mushroom fricassee made from 12 mushrooms, butter, flour, mushroom stock and cream. From Erken's Stor kokebok 1914, p. 426.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 426 (falt i det fri)

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About the dish

From the chapter on salads, omelets and side dishes in Henriette Schonberg Erken's Stor kokebok (1914). On the same page, Erken stresses that omelets must never be made ready before they can be served.

How to make it

  1. 1

    Beat the eggs

    Break the whole eggs and the egg yolk into a bowl and stir them together with a fork. Season with a little salt and pepper.

  2. 2

    Cook the omelet

    Melt the butter in the pan, pour in the eggs and stir quickly with a broad fork so the whole mixture is heated evenly.

  3. 3

    Loosen and roll

    When the omelet begins to set, poke gently here and there with the fork and shake the pan, so the omelet does not stick to the bottom or form a hard crust. Roll it up and place it on a warm platter.

  4. 4

    Make the mushroom fricassee

    Slice the button mushrooms and let them saute in butter for 2 minutes. Stir in the flour, thin with mushroom stock and cream and bring it to a boil.

  5. 5

    Assemble

    Make a hollow along the omelet and put the fricassee in it.

Changes from the original

Amounts have been converted to modern measures (grams, tbsp, tsp). "3 cream" in the narrow ingredient column is interpreted as 3 tablespoons of cream. The method has been split into numbered steps in modern Norwegian; the content is unchanged.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 426) → Modernisert~77% av teksten endretfjernetlagt til
5 hele stk egg (hele). 1 eggeblomme stk eggeplomme. salt (etter smak). pepper (etter smak). 12 champignons stk sjampinjonger. 30 gr. smør g smør. 1 teske hvetemel ts hvetemel. 2 spiseskeer champignonkraft ss sjampinjongkraft. 3 spiseskeer ss fløte. Eggene Slå de hele eggene og eggeblommen slaaes eggeplommen i en spilkum bolle og rør dem sammen med en gaffel, krydres litt. Smørret smeltes, eggene heldes gaffel. Krydre med litt salt og pepper.. Smelt smøret i pannen, hell i eggene og røres hurtig rør raskt rundt med en bred gaffel, saaledes gaffel slik at hele massen blir jevnt opvarmet. Naar varmet.. Når omeletten begynder at begynner å stivne, stikkes gaflen forsigtig i stikk forsiktig med gaffelen hist og her, her og panden rystes, forat rist pannen, slik at omeletten ikke skal fæste sig ved bunden fester seg i bunnen eller danne en haard får hard skorpe. Rulles sammen, lægges paa Rull den sammen og legg den på et varmt fat. Champignonerne skjæres fat.. Skjær sjampinjongene i skiver, omrøres skiver og la dem surre i smørret smør i 2 minutter, irøres minutter. Rør inn melet, spædes spe med champignonkraften sjampinjongkraft og fløten, gives fløte og gi det et opkok. Langsmed omeletten gjøres oppkok.. Lag en fordypning, fordypning langs omeletten og heri lægges stuingen. legg stuingen i.

Note til Modernisert

Mengder er omregnet til moderne mål (gram, ss, ts). «3 fløte» i den smale ingredienskolonnen er tolket som 3 spiseskjeer fløte. Fremgangsmåten er delt i nummererte trinn på moderne norsk; innholdet er uendret.

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Frequently asked questions

Why is an extra egg yolk used in addition to the 5 whole eggs?
The extra egg yolk gives the omelet a fuller, softer texture and a rounder flavor. The recipe uses 5 whole eggs + 1 egg yolk for 3 servings.
How do I keep the omelet from sticking or forming a hard crust?
Stir quickly with a broad fork so the whole mixture heats evenly. When the omelet begins to set, poke the fork gently down here and there and shake the pan, so it does not stick to the bottom or form a hard crust.
How is the mushroom fricassee for the omelet made?
12 button mushrooms are sliced and stirred in butter for 2 minutes. Then 1 teaspoon wheat flour is stirred in, and it is thinned with 2 tablespoons mushroom stock and 3 tablespoons cream before it comes to a boil. The filling is put in a hollow along the omelet.

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