| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Seafood, Dairy | Dairy, Brunch, Vegetables, Seafood, Party | 5 | Servings | |
INGREDIENTS
| 1/4 | c | Stilton cheese; crumbled |
| 2 | c | (8oz) Jarlsberg cheese; crumbled |
| 2 | tb | Flour |
| 1/2 | ts | Dried tarragon leaves |
| 1/3 | c | Light cream OR 1/2 & 1/2 |
| 4 | oz | Jar black caviar |
| 8 | oz | Creme fraiche OR sour cream |
INSTRUCTIONS
DOUBLE CHEESE OMELET CAVIAR CREME FRAICHE FILLING DOUBLE CHEESE OMELET FILLING: In heavy 1-qt. saucepan, over very low heat, combine ingredients. Heat, stirring, until cheeses melt and mixture is blended. Simmer 1 minute (mixture will not be smooth). Makes about 1 cup, enought filling for 5 omelets. CAVIAR-CREME FRAICHE OMELET FILLING: Place ingredients in small bowls; spoon off excess liquid from caviar. While omelet is in skillet, spread 3 T. creme fraiche over entire top. For omelet in half; slide onto serving plate. Top with a dollop of creme fraiche and spoonful of caviar. Serve at once. Posted to MC-Recipe Digest by "johndavid@prodigy.net" <johndavid@prodigy.net> on Mar 6, 1998
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