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Omelette Arnold Bennett
This late supper dish was created at the Savoy Hotel for the writer and critic who used to dine there after an evening at the theatre. It was elaborate but delicious, perhaps like Bennett's rich Victorian prose. This can easily be doubled to make a dish for 2. Serves 1.

INGREDIENTS: Finnan haddock - 75 g (3 oz), cooked and flaked, Parmesan cheese -1 tbsp, freshly grated, Salt, Freshly ground black pepper, Eggs - 3, Water - 1 tbsp, Butter - 15 g (* oz), Double cream - 1 tbsp.

COOKING: 1. Mix the flaked Finnan haddock with the cheese and season with salt and pepper.
2. Lightly beat the eggs in a bowl with the water and salt and pepper.
3. Melt butter in an omelette pan, when the froth subsides, pour in the eggs.
4. Place fish and cheese on top of eggs just when they are beginning to set.
5. Pour on the cream while the eggs are still liquid and transfer under a hot grill for a few minutes until the top is golden brown.
6.Do not fold, but slide on to a hot plate and serve immediately.