Here is the recipe as given by Grace for her Algerian omelette:
oh so scanty details for this recipe! |
Sorry you may need a magnifying glass to read it! And here is my interpretation:
Ingredients:
1 onion chopped finely
20g butter
1 tbs uncooked rice
1 cup chicken or beef stock
salt and pepper
4 large eggs
1 tbs water
extra salt and pepper
small knob of butter for frying
any leftover meat and/or vegies you have in the fridge can be added in to the rice mixture
herbs like fresh parsley or chives
tomato sauce to serve
Method:
Fry the onion in the butter till golden and smelling delicious
Add the rice, stir into the onion mixture and allow it to get beautifully coloured
Pour in the stock and add the seasoning
Cover the pan and leave for 15 minutes (the mixture was still quite liquidy at 15 minutes so I let it cook out for a few more)
Make the omelette by whisking the eggs, adding water and seasoning
And pour into a hot pan once the knob of butter is sizzling
Cook the eggs quickly by running your spatula around the edges
Allow the eggs in the middle to run out to the edges so they cook also
Once the omelette is almost all set, add the rice mixture over it and fold
Serve with tomato sauce if desired
frying the onion, then adding the rice and stock |
omelette whisking (and I added leftover meatballs to my rice mixture!) |
omelette made, filled and rolled! |
I know it looks a bit brown and ikky but it was delish! |
I was really pleased with how the omelette turned out, and it was delicious, but rather rich with the butter and the stock. Fresh herbs and some baby spinach leaves instead of meat would make it truly delightful I think.
the young and beautiful Virginia before madness set in (stock image) |
and just because I love this photo, I have added in this portrait of Julia Jackson (Virginia's mother) by Julia Margaret Cameron her great-aunt |
I don't know that I'd cook from that book but it would be a great read. :)
ReplyDeleteit is a great read maureen but yes the recipes are a little lacking in detail and perhaps not according to modern tastes.
DeleteOh, that does look an interesting book, Sherry - must see if I can get my hands on a copy - I love food history (even that of not that long ago and I think we would get a glimpse of the era here!)
ReplyDeletehi rachel
Deletei really love this book but as i said in the post, i just adore anything bloomsbury!:)
That omelette looks amazingly good! I love that it uses leftovers so it can be so versatile :D
ReplyDeletei was really pleased with the omelette lorraine as i hadn't made one in years!
DeleteHi Sherry, I bet this omelet is delicious, have never thought to add rice before. Love reading about Virginia Woolf!
ReplyDeletehi cheri
Deleterice was a new thought to me too in an omelette. Virginia is wonderful:)
I think I need to read about the bloomsbury set. They sound very high energy indeed. Maybe it's because they didn't do any cooking! The omelette looks great xx
ReplyDeleteThanks Charlie. They were an interesting bunch for sure.
DeleteYour omelette looks really good Sherry and I would never think to use rice in an omelette, very tasty I imagine. The Bloomsbury Set eh? You've piqued my interest now. Another book to read. Thanks for an interesting post. Cheers, Pauline
Deletehi pauline
Deletelovely to see you here on one of my old posts:) yep there is a huge amount of material on the Bloomsbury set. Many many books by and about them. cheers S x