Artists' and Writers' Recipes
by Steven Williams
Omelette Aurore
(source: Alice B. Toklas from a recipe sent by George Sand to Victor Hugo)
"Beat 8 eggs with a pinch of salt, 1 tablespoon sugar and 3 tablespoons heavy cream. Prepare the omelet in the usual manner. Before folding it, place on it 1 cup diced candied fruit and small pieces of marrons glacés which have soaked for several hours in 2 tablespoons of curaçao. Fold the omelet to keep the fruit in place, on a fireproof serving dish. Surround with marrons glacés and candied cherries. Cover at once with frangipani cream made by stirring 2 whole eggs and 3 yolks with 3 tablespoons of sugar until they are pale lemon-colored. Then add 1 cup flour and a pinch of salt, stirring until it is perfectly smooth. Add 2 cups of milk and mix well. Put the mixture in a saucepan over the lowest heat and stir until it is quite thick. It must not boil. Be careful that the cream does not become attached to the bottom or sides of the saucepan. When it has thickened remove it from the heat and add 2 tablespoons of butter and 3 powdered macaroons. Stir and mix well. pour the sauce over the omelet and sprinkle 1/4 cup diced angelica over the top. Then sprinkle 6 powdered macaroons on top and, finally, 3 tablespoons of melted butter. Place the omelet in a preheated 550-degree oven only long enough to brown it slightly."
For additional recipes see also:
Spring Fava Beans, Roman Style
Aliter Lenticulam (Lentils Another Way aka Lentils with Coriander)
Christmas holiday food and drink from the works of Charles Dickens
Beef Burgundy, Crackling Bread, Pice Ar Y Maen, Sevillian Yellow Plum Conserve, and Les Ioles (Writers' and Artists' recipes)
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Oemlette Aurore by Alice B. Toklas, Artists' and Writers' Recipes by Steven Williams is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
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