Mastering the art of omelet-making is a must for serious after-dinner entertainers. With a little practice you will quickly have the expertise to prepare 20 to 30 individual omelets, right in front of your guests, in a matter of minutes.
This dessert omelet is an easy one and requires no special talents; it is finished in the oven and no flipping or unmolding is necessary. For omelet recipes, see Index.
The omelet recipe is for 6 servings from one omelet.
After-Dinner Drinks, Card 20
Two drinks and one dessert.
1977 by Random House, Inc. All rights reserved. Printed in the USA
1 jigger vodka
3/4 jigger Kahlua
3/4 jigger heavy cream
Stir vodka and Kahlua well with ice cubes in Old Fashioned glass or saucer champagned glass. Float heavy cream on top.
1 jigger amaretto
1 jigger vodka
Stir amaretto and vodka well with ice cubes in Old Fashioned glass.
- 12 eggs
- 2 tablespoons superfine sugar
- 1/4 cup dairy sour cream
- 1/3 cup flour
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 1 cup strawberry preserves
- 2 tablespoons Contrieau
Break eggs into large mixing bowl and beat well. Stir in sugar and sour cream. Sift flour over eggs and add salt. Mix gently but thoroughly.
Heat butter in deep, heavy skillet suitable for presentation at table. When foaming, pour in eggs and cook slowly until bottom has set. Place in 375 oven for 7-10 minutes or until firm.
Heat strawberry preserves.
Remove from oven and spread with warm strawberry preserves; sprinkle lightly with Cointreau.