mgh@mtunh.UUCP (Marcus Hand) (06/26/85)
Well, folks, to continue in the vain of artery cloggers this one must be one of the highest cholesterol dishes I've come accross in years. It may sound unconventional but delicious it most certainly is. I came upon it in the Bistro under the everyman Theatre in Liverpool Ca. 1978, and the following is my reconstruction of the dish I had there. It comes complete with a literary bent Omelette Arnold Bennet ====================== Per person: 3 large eggs 1/4 lb fine smoked haddock 1oz very finely grated cheese (i used a dry-ish light yellow chedder) plenty of whipped cream (the real stuff. don't be lazy and use the aerosol stuff) butter 1 pinch dill salt and pepper First, prepare the fish and the cream mixture. Just make sure the haddock is nicely flaked, and fold the grated cheese into the cream, and set aside. Next, you crack the eggs, beat them up with the dill and the S&P and mean- while heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown slop in the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un- solidified egg to run onto the exposed pan. While it is still a mixture of fluffy and runny, add the flaked haddock and then the cream mixture. Fold over and serve on a hot plate with bread and butter immediately. (You can't leave it in the oven for ten minutes while you do another!) Enjoy, (I'm getting very hungry writing this) -- Marcus Hand (mtunh!mgh)