Thread: St Huberts Day 3 November...a recipe for...

Omelette à la Saint-Hubert

I had defrosted a piece of wild pork yesterday, and parboiled enough for around three tablespoons of meat along with a shallot, a bay leaf and a little salt. I set a good handful of dried Forest Mix mushrooms in boiling water to rehydrate. So just before lunch, I placed the meat along with three capfuls of brandy into the blender and gave it a twirl. I had drained the mushrooms earlier, so chopped them up and put them in a pan with a tablespoon of butter to fry. I confess I bought some Beef Jus from the supermarket...it is absolute sacrilege in this kitchen, but I had a shortage of game bones in the freezer. So I put three tablespoons of the Jus into a saucepan over medium heat to melt. I made a four egg omelette (which is enough for two...depending on who the two are!!), adding the meat into the combined egg mix before pouring into the pan. My pan is not suitable for omelettes unfortunately but you will get the gist of the project!!! Folded the egg over the mushrooms, and dirizzled on some of the Jus. Trés bon!!!

Happy St Hubert's Day...