| 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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