2 eggs 25 g/1 oz Parmesan cheese, freshly grated
1 tablespoon olive oil 80 g/3 oz shelled peas
1 litre/1 3/4 pints Meat Stock
100 g/3 1/2 oz pickled tongue, cut into strips salt


1.Beat the eggs with the Parmesan and a pinch of salt. Heat a little of the olive oil in a small omelette pan, add a little of the egg mixture and tilt the pan to coat the base.
2.Cook over a low heat, drawing the cooked egg towards the centre to allow the raw egg to flow underneath. When the underside is set, slide the omelette out of the pan.
3.Make one or two more omelettes in the same way, adding more oil as necessary. Roll up the omelettes and cut into strips. Cook the peas in salted, boiling water for 8-10 minutes until tender, then drain. Bring the stock to the boil.
4.Put the tongue, omelette strips and peas in a soup tureen. Pour in the stock and serve immediately.

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