Omelette Arnold Bennett Recipe
Posted for ZWT6 for Great Britain leg of tour. This late supper dish was created at the Savoy Hotel for the writer and critic who used to dine there
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Cooking tools:
- Omelette pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Plate
Ingredients
- 3 ounces finnan haddock, cooked and flaked
- 1 tablespoon parmesan cheese
- sea salt
- fresh ground black pepper
- 3 eggs
- 1 tablespoon water
- 1 1/2 ounces butter
- 1 tablespoon heavy cream
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