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Omelet à la bonne femme

Omelet à la bonne femme: a quick omelet of 3 eggs in nut-browned butter, rolled up and garnished with alternating rows of truffle slices and crayfish tails, surrounded by Nantua sauce made of white sauce and cream reduced to two-thirds, strained and stirred with crayfish butter. Erken, Stor kokebok 1914, pp. 426–427.

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

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About the dish

The recipe begins at the bottom of page 426 and continues on page 427 with the method and Nantua sauce. Crayfish butter is made by kneading butter together with crushed crayfish shells and straining it.

How to make it

  1. 1

    Brown the butter

    Heat the butter in the frying pan until it smells nutty.

  2. 2

    Fry the omelet

    Whisk the eggs, season them, pour them into the pan, stir quickly with a fork, fry quickly and roll the omelet up.

  3. 3

    Make the Nantua sauce

    Mix the white sauce with cream and reduce to two-thirds. Strain the sauce and stir in ½ tablespoon cream and the crayfish butter. A few cleaned crayfish can be added if desired.

  4. 4

    Plate

    Lay alternating rows of truffle slices and crayfish on top of the omelet, and surround it with a ribbon of Nantua sauce.

Changes from the original

The ingredient list is compiled from both pages. Cream is added to the sauce's ingredient list, since the method requires it; the OCR error "l 2 tablespoon" is read as ½ tablespoon. Quantities for crayfish tails and truffle are missing in the original and are therefore given without measures.

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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. 426) → 1949 (korrekturlest, s. 473)~48% av teksten endretfjernetlagt til
3 egg salt pepper 15 gr. smør krebsehaler krepsehaler trøffelskiver Nantuasaus. Smørret vannes Smøret varmes i stekepanden, stekepannen, de vispede, krydrede egg heldes helles i, omrøres hurtig med gaffel, stekes raskt og rulles sammen. Ovenpaa lægges Ovenpå legges skiftevis rækker rekker av trøffelskiver og krebs. kreps. Omeletten omgives omgis med en traad tråd av Nantuasaus. Sauce Nantua: 1 del i del. hvit saus 1 del 1/2 del. fløte 20 gr. krebsesmør. krepsesmør. Den hvite saus tilsættes tilsettes fløten, koker ind inn til to tredjedele. tredjedeler. Sausen siles og tilsættes ½ spiseske tilsettes 1 spiseskje fløte og krebsesmørret. krepsesmøret. Om man vil, kan man tilsætte tilsette nogen rensede krebs. kreps. Til 2 å 3 personer.

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Frequently asked questions

What is Nantua sauce, and how do I make it?
It is a crayfish sauce: equal parts white sauce and cream are reduced to two-thirds, strained and mixed with ½ tablespoon cream and 20 g crayfish butter. You can also add a few cleaned crayfish.
How do I fry the omelet correctly?
Melt 15 g butter in the frying pan, pour in 3 whisked eggs seasoned with salt and pepper, stir quickly with a fork, fry quickly and roll the omelet up.
How is the dish plated?
Lay alternating rows of truffle slices and crayfish tails on top of the omelet, and surround it with a ribbon of Nantua sauce.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 426. It is meant for 2 servings and takes around 35 minutes.

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