Omelette Arnold Bennett - Blanche Vaughan
A recipe for Omelette Arnold Bennett by Blanche Vaughan. This recipe originally appeared in her second cookbook Egg (Weidenfeld & Nicolson)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blanchevaughan.com.
Ingredients
- smoked haddock fillet 300g
- milk 300ml
- cloves 2
- peppercorns ½ tsp
- bay leaf 1
- parsley stalks a small bunch
- onion 1 , thickly sliced
- lemon zest 3 strips
- butter 25g
- plain flour 20g
- lemon zest of 1
- flat-leaf parsley 1 tbsp, finely chopped
- tarragon leaves 6, finely chopped
- sea salt and freshly ground black pepper
- butter 10g
- eggs 6, lightly beaten
- parmesan 20g, grated
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