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Maxim Omelette (omelette Maxim)

Maxim omelette from Erken's Stor kokebok 1914: a rolled omelette of 3 eggs and cream, filled through a slit with truffle slices and blanched beef marrow that has been brought to a boil in Madeira sauce, with a little Madeira sauce around it.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 427 (falt i det fri)

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About the dish

A festive restaurant omelette in the French style, named after Maxim's in Paris. Truffle, beef marrow, and Madeira sauce were typical luxury touches in party food around 1914.

How to make it

  1. 1

    Prepare the filling

    Blanch the marrow pieces, and bring them to a boil together with the truffle slices in the Madeira sauce.

  2. 2

    Heat the pan

    Melt the butter in a frying pan until it is hot and foaming.

  3. 3

    Whisk the eggs

    Whisk the eggs with cream, salt, and pepper.

  4. 4

    Fry the omelette

    Pour the egg mixture into the pan, stir quickly with a fork, fry the omelette quickly, and roll it up.

  5. 5

    Fill and serve

    Place the omelette on a warm platter, cut a lengthwise slit down the middle, and place the truffle slices and marrow pieces in it. Pour a very little Madeira sauce around it and serve at once.

Changes from the original

Measures have been modernized (grams, dl, tbsp). The amount of cream is unclear in the OCR text and has been set to about ½ dl. Amounts for truffle, beef marrow, and Madeira sauce are estimated, as the original only names the ingredients. The method has been divided into numbered steps.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 427) → 1949 (korrekturlest, s. 474)~43% av teksten endretfjernetlagt til
(Omelette Maxim.) 3 egg 1/2 del. fløte salt pepper 15 gr. smør trøfler oksemarv madeirasaus Smørret vannes Smøret varmes i stekepanden. stekepannen. De vispede, krydrede egg heldes helles i panden, pannen, omrøres hurtig med gaffel, stekes raskt og rulles sammen. Naar Når omeletten er lagt paa på varmt fat, lægges legges i en ridse risse i midten av omeletten trøffelskiver og blancherede blancherte marvstykker, som har faat fått et opkok i madeirasaus. Ganske litet lite madeirasaus heldes helles omkring. Til 2 å 3 personer.

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Frequently asked questions

What is the filling in the Maxim omelette?
Truffle slices and blanched pieces of beef marrow that have been brought to a boil in Madeira sauce. The filling is placed in a slit down the middle of the finished omelette, and a little Madeira sauce is poured around it on the platter.
How do I fry the omelette properly?
Melt 15 g of butter in the pan, pour in the whisked eggs (3 eggs, ½ dl cream, salt, and pepper), stir quickly with a fork, fry it quickly, and roll it up. Place it on a warm platter before adding the filling.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» from 1914, page 427. The dish is calculated for 2 servings and takes around 30 minutes.

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