Skip to main content
Wine And Drink
You are here
GETTING READY 1. Wash peel and rewash the potatoes. 2. Place into a saucepan cover with cold water add a little salt and bring to the boil. 3. Turn down the heat and simmer gently until only just cooked. 4. Drain in a colander refresh under cold water and
Break bread into small pieces. Melt butter in saucepan. Add bread and fry until golden. Pour in hot bouillon. Add bay leaf parsley salt pepper and nutmeg. Cover. Simmer gently 20 minutes. Discard bay leaf. Season to taste. Pour into 2 individual casseroles.
MAKING 1 In a large omelet pan saute the onions and parsely in the butter until brown. 2 Season with the salt and pepper to taste. 3 Pour the eggs over the onion mixture and cook until the omelet is brown underneath and is almost set on top. 4 Turn over and
Lyons Onion Omelette
Melt the butter in a pan add the onions and fry until golden. Drain on kitchen paper. Season the flour with salt and pepper and use to coat the herrings. Fry in the fat remaining in the pan until well browned. Arrange on a warmed serving dish. Return the
Harengs À La Lyonnaise
GETTING READY 1 Chill a martini glass. MAKING 2 In a glass jug add the ice. 3 Add in the vermouth and wine. 4 Briskly stir and strain out into a martini glass. SERVING 5 Twist the lemon rind and add in.