Prepared with the classic Parsi poro-omelette. This dish is a creation of our influences during colonial times. The wives of European diplomats and executives of multinational companies had elite clubs for the expats who hosted luncheons. This group frequently included Parsis. They then extended an invitation to these women to become members of their Time & Talent Club, which proudly produced gourmet food that they liked to label as "continental fare".
Ingredients
Omelette
- •8 eggs, well beated
- •8 green chillies, finely chopped, remove the pith and seeds for less heat
- •1/2 cup tomato, fresh and finely chopped
- •1/2 cup onion, finely chopped
- •1/8 tsp salt
Béchamel sauce
- •3 oz butter
- •3 tbsp all-purpose flour
- •3 cup whole milk
- •3/4 tsp salt, add more to taste
- •3/4 tsp black pepper, freshly ground- adjust to taste
For the filling
- •1 cup small pieces of mutton or lamb, braised or boiled, or left over roast meat
- •1 clove garlic
- •1 sliver ginger
- •1/4 tsp salt
- •1/2 lb shelled prawns, pan-fried or poached
- •1 firm tomato, remove the seeds
- •1 cucumber, sliced
Preparation
Prepare the omelettes
In a bowl beat the eggs and add the ingredients. Prepare 4 omelettes of 8–9-inch | 23 cm rounds.In a skillet, heat a teaspoon of oil and pour 1/4 of this mixture. Cook to a golden brown. Repeat to make 4 omelettes. Keep aside.
Make the béchamel sauce
In a pan melt the butter. Add the flour and let it sizzle, cook it for 3 minuts, stirring it well. Lower the heat and add the milk, mix it with a whisk to keep it smooth. Continue cooking, until it comes to a boil. After a minute add salt and pepper.
Braise the meat with salt and a piece of ginger and garlic. Add water and cook the meat until tender and the water has evaporated.
Poach, boil or panfry, 250g or 1/2 lb of shelled prawns.
Slice a tomato and a cucumber, and lightly sprinkle them with salt.
Assemble in an oven-proof dish
Layer the ingredients,starting with an omelette, and ending with the sauce on top alternating all of the fillings with the omelettes and the white sauce.
When ready to serve, bake this in a preheated oven at 350 F or 165 C for 15 minutes until warmed through.
