MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Omelet Arnold Bennett
Categories: Breakfast, Smoked, Fish, Eggs, British
     Yield: 2 servings

     6 lg Eggs (the fresher
          -the better)
     6 oz Smoked haddock
          -(or other smoked large-
          -flaked white fish)
   2/3 c  Cream, heavy
          Butter
     2 oz Cheddar (sharp),
          -finely grated (the
          -light yellow New York/
          -Vermont style is best)
     1 pn Dill
     1 pn Salt and pepper

 Prepare the fish by poaching it lightly (5 minutes) and then
 breaking it up into nice large flakes.

 Whip the cream and fold in the grated cheese.  Add the fish and
 set aside. (The remaining steps are a basic omelet recipe and can
 be used with any filling.  Crack the eggs, beat them up with the
 dill, salt and pepper.)

 Meanwhile 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 half 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 haddock
 and cream mixture.  Continue to cook until underside begins to
 turn golden brown. 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!)

 I came upon it in the Bistro under the Everyman Theatre in
 Liverpool, circa 1978. The following is my reconstruction of the
 dish I had there.

 Marcus G Hand   ihnp4!mtunh!mgh
 Copyright (C) 1986 USENET Community Trust

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