Omelette “Pouliar” with parmesan cream

Poulard omelet with mushrooms

The authorship of this unusual recipe is attributed to mother Poulard, the owner of an inn on the northwestern coast of France. This is also an omelet, but more elegant: lush, like a snow cap, the protein is placed between two thin pancakes from the yolk.

Required Ingredients:

  • chicken egg – 4 sh.;
  • vegetable oil – 1 tbsp. l.;
  • white mushrooms – 100 g;
  • butter – 50 g;
  • grated parmesan cheese – 50 g;
  • cream – 10 g;
  • greens – to taste;
  • salt – to taste;
  • ground black pepper – to taste.

How to cook an omelette “Pouliar” with parmesan cream:

  1. First you need to prepare the sauce. Cut porcini mushrooms and boil in boiling water.
  2. Remove the mushrooms from the broth, boil the broth by three quarters.
  3. Cut some of the mushrooms into small cubes, the rest into strips.
  4. Bring the broth to a boil, remove from heat, dilute the cream, parmesan and diced mushrooms in the broth.
  5. Mix and add butter to the sauce.
  6. Fry the remaining mushrooms in butter, salt.
  7. Prepare an omelette. Separate the egg whites from the yolks.
  8. Whip egg whites to stiff peaks with salt.
  9. Whisk the yolks with salt until the mixture quadruples in size.
  10. Heat up a frying pan with vegetable oil. Spread the yolk over the entire surface and let it stick a little.
  11. Spread the protein on top and place in an oven preheated to 200 ┬░ C for 7 minutes.
  12. Fold the omelet in half and cut in half lengthwise.
  13. Put an omelette on plates, next to it – sauce and a slide of fried mushrooms.
  14. Garnish with herbs and serve.

Breakfast can also be prepared quickly. classic french omelet. His recipe uses a combination of herbs to give the dish an exquisite taste.

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