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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 426)~77% of the text changedremovedadded
5 stk hele egg (hele). 1 stk eggeplomme. eggeblomme salt (etter smak). pepper (etter smak). 12 stk sjampinjonger. champignons 30 g smør. gr. smør 1 ts hvetemel. teske hvetemel 2 ss sjampinjongkraft. spiseskeer champignonkraft 3 ss spiseskeer fløte. Slå de hele eggene Eggene og eggeplommen eggeblommen slaaes i en bolle og rør dem sammen spilkum med en gaffel. Krydre med litt salt og pepper.. Smelt smøret i pannen, hell i gaffel, krydres litt. Smørret smeltes, eggene heldes i og rør raskt røres hurtig rundt med en bred gaffel slik gaffel, saaledes at hele massen blir jevnt varmet.. Når opvarmet. Naar omeletten begynner å begynder at stivne, stikk forsiktig med gaffelen stikkes gaflen forsigtig i hist og her her, og rist pannen, slik at panden rystes, forat omeletten ikke fester seg i bunnen skal fæste sig ved bunden eller får hard danne en haard skorpe. Rull den sammen og legg den på Rulles sammen, lægges paa et varmt fat.. Skjær sjampinjongene fat. Champignonerne skjæres i skiver og la dem surre skiver, omrøres i smør smørret i 2 minutter. Rør inn minutter, irøres melet, spe spædes med sjampinjongkraft og fløte champignonkraften og gi det fløten, gives et oppkok.. Lag en fordypning langs opkok. Langsmed omeletten gjøres en fordypning, og legg stuingen i. heri lægges stuingen.

Note on Modernised

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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