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Omelet à la Rossini

Omelet à la Rossini: 3 eggs whisked with salt and pepper and finely cut lean ham, fried quickly in nut-browned butter, finished 5 minutes in a hot oven, served flat like a pancake with finely chopped parsley. Erken, 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

One of several small omelet variations Erken presents in succession in the chapter "Salads, omelets, entremets" (1914). The expression "the butter is watered" means that the butter is lightly browned until it takes on a nutty smell.

How to make it

  1. 1

    Brown the butter

    Heat the butter in the frying pan until it takes on the characteristic nutty smell.

  2. 2

    Mix egg and ham

    Whisk the eggs, season them with salt and pepper and stir in the finely cut ham.

  3. 3

    Fry

    Pour the mixture into the pan, stir quickly with a fork and fry the omelet quickly.

  4. 4

    Finish in the oven

    Put the pan in a hot oven for 5 minutes.

  5. 5

    Plate

    Place the omelet on a warm platter like a pancake and sprinkle with finely chopped parsley.

Changes from the original

Quantities are set in modern measures (grams, tbsp). Parsley is listed as a separate ingredient since it is mentioned in the method. The method is broken 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. 426) → 1949 (korrekturlest, s. 472)~50% av teksten endretfjernetlagt til
(Omelette å la Rossini.) 3 egg salt pepper 15 gr. smør 1 spiseskefuld spiseskjefull mager skinke. Smørret vannes skinke Smøret varmes i stekepanden, indtil stekepannen, inntil det faar får den karakteristiske nøtteduft. nøttelukt. De vispede, vispede krydrede egg irøres den finskaarne finskårne skinke og haves has i panden, pannen, omrøres hurtig med en gaffel og stekes raskt. Panden sættes Pannen settes i varm ovn i 5 minutter, lægges paa legges på varmt fat som en pandekake, pannekake, strøes med finhakket persille. Til 2 å 3 personer.

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Frequently asked questions

How long does the omelet take?
The frying itself goes quickly in the pan, and then the pan stands 5 minutes in a hot oven. In total we figure around 15 minutes.
What meat should I use?
One tablespoon of lean ham, finely cut, stirred into the whisked and seasoned eggs before they are poured into the pan.
How do I know the butter is ready?
The butter (15 g) is heated in the frying pan until it takes on the characteristic nutty aroma – that's when it has browned just enough.
How is the omelet served?
It is placed on a warm platter like a pancake and sprinkled with finely chopped parsley. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 426, and makes 2 servings.

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