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Method :
Arnold
Bennett was a famous English writer. He often used to eat at the Savoy
Hotel in London. This dish was first made especially for him in 1937.
The cook at the Savoy at that time was a Frenchman, Jean Baptiste
Virlogeux. He appears in Bennett's book "Imperial Palace" as Rocco,
which was Bennett's way of celebrating his favorite chef.
First make
the cheese sauce. Follow the
White
Sauce recipe.
Add the cheese last. In a small bowl, beat the eggs with a fork. Add
pepper and salt and cream. Mix well. Add the haddock and 25g grated
cheese. Put the grill on high. Heat the butter in a frying pan. When it
has stopped bubbling and is very hot, add the egg mixture. When the omelette is nearly cooked but is still soft in the middle, pour the
cheese sauce over it. Put the rest of the cheese on the top. Put the
omelette under the grill for a few minutes until it begins to brown.
Serve it immediately. This omelette is served flat. Usually omelettes
are folded in half.
Serves 2
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