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Rideau Hall

 

Recipes

Chilled  Pied-de-Vent cheese, portobella and cured ham omelet entremets in addition of a pickerel and  wood mushroom roulade and asparagus terrine Chilled Pied‑de‑Vent cheese,
portobella and cured ham omelet entremets

Ingredients

  • 30 ml (2 tablespoons) butter or olive oil
  • 1 medium size red onion, thinly diced
  • 250 g (0.5 lb or 8 oz.) sliced Portobello, cremini or common mushrooms
  • 125 g (0.25 lb or 4 oz.) cured ham, sliced in thin strips of 6 mm (0.25 in.) width  
  • 50 ml (0.25 cup) chopped fresh parsley
  • 7 ml (1.5 teaspoons) fresh basil
  • 1.5 L (6 cups) stale bread cut in cubes (cubes of 1 cm – 0.5 in.)
  • 200 g Pied-de-Vent cheese
  • 6 larges eggs
  • 500 ml (2 cups) milk 
  • 15 ml (1 tablespoon) Dijon mustard
  • 1 ml (0.25 teaspoon) salt
  • 1 ml (0.25 teaspoon) pepper

Preparation

  • Heat the butter or the olive oil in a large frying pan, at medium high heat. Add the onion and the mushrooms.
  • Sauté until the mushroom water is evaporated, for about 5 minutes. Remove from heat.
  • Add the cured ham, parsley and basil.
  • Butter one 33 cm x 23 cm (13 in. x 9 in.) rectangular pan and put half of bread cubes to the bottom of the pan;
  • cover with half of the ham and mushroom mix and half of the Pied-de-Vent cheese. Continue by adding the same layers of all ingredients.
  • Beat the eggs together with milk, mustard, salt and pepper, just enough to mix them. Pour on the ingredients.
  • Cover with plastic wrap and refrigerate for at least two hours or until the next day.
  • Cook the omelet in the oven, covered with aluminum paper, at 180°C (350°F) for about 20 minutes.
  • Uncover and cook for another 20 to 25 minutes, until the center of the omelet is stiff and the top is golden.

Serve hot for the breakfast, with a salad as a main dish, as a cold dish for a hot summer day or in addition to the principal food as showed in the above picture.

Updated: 2019-03-28
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