This day was all about eggs and culminated in an omelette making session. Most americans have never had a properly done omelette. There should be no color on the outside of the omelette and the inside should have light fluffy curds and a light filling. We served the omelettes with a warm spinach and bacon salad and pommes paillard, which I have a feeling might actually be called pommes paillasson (meaning doormat), basically julienned potatoes stacked slightly and pan fried in clarified butter.
A quick and delicious day.
Filed under: Cook Street |