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La Belle Cuisine
Omelet Pontalba
Commander's Palace, New Orleans
1 cup peeled, diced potato
Oil for frying
1/2 cup thinly sliced onion
1/4 cup chopped shallot
1 tablespoon minced garlic
1/2 cup [4 ounces or 1 stick]
unsalted butter
1/2 cup chopped mushrooms
1/2 cup chopped cooked ham
1/2 cup dry white wine
1 tablespoon minced fresh
parsley leaves
Salt and pepper to taste
1 tablespoon milk or cream
1/4 teaspoon salt
Dash of pepper
1 tablespoon clarified butter
Béarnaise sauce
In a frying basket lower the potato slowly into a deep fryer of hot
oil
(375 degrees F.) and fry it until it is browned. Remove basket and transfer potato to paper
towels to drain. In a skillet sauté the onion, shallot, and garlic in
1/2 cup
butter over moderately high heat until they are soft. Stir
in the mushrooms and ham and
potatoes and sauté mixture 5 minutes. Stir
in the wine and parsley, bring liquid to a
boil and cook mixture 3 minutes. Stir in salt and pepper to taste and keep mixture warm.
In a bowl beat the eggs with milk or cream, 1/4 teaspoon salt and a dash
of pepper.
Heat an 8-inch omelet pan over moderately high heat and in it heat the clarified butter
until foam subsides. Add the egg mixture, let it set for several seconds and stir it with
a fork, lifting the edges and tilting pan
to let uncooked mixture flow underneath. Cook
the omelet until underside
is lightly browned and loosen it from the pan, if necessary,
with a spatula. Spoon 1/4 of the potato mixture over the omelet, fold the omelet in thirds
and invert it onto a heated plate. Nap the omelet with béarnaise sauce.
Make 3 more
omelets in the same manner.
Commander's
Traditional Jazz Brunch Menu
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