Shrimp Omelette In Bechamel Sauce
|Milk||1 Cup (16 tbs)|
|Shelled shrimp||6 Ounce|
|Light cream||2 Tablespoon|
|Chopped parsley||2 Teaspoon|
Peel and roughly chop the onion and carrot.
Trim and chop the celery.
Put the milk into a saucepan with the bay leaf and prepared vegetables, cover and bring to a boil.
Remove from heat and leave to infuse for 10 minutes.
Melt 1/4 cup of the butter in a saucepan, add the flour and cook for 1 minute.
Gradually add the strained milk and bring to a boil, stirring constantly.
Cook, stirring, for 2 minutes.
Reduce heat, stir in shrimp, cream and seasoning.
Heat without boiling.
Lightly beat the eggs in a bowl with a pinch of salt.
Melt remaining butter in a skillet, pour in the eggs and cook until set.
Spoon half the shrimp sauce into the centre of the omelette and fold two sides over.
Turn out of pan, placing join side down on warmed serving dish.
Pour the remaining sauce around.
Make a cut along the top of the omelette to expose the filling, sprinkle the parsley over and serve immediately with a tossed green salad.