Quotes from The Virago Book of Food: The Joy of Eating
1890 - 1976
The following recipe comes from a cookery book published by the Ministry of Food to help women cope with wartime rationing. The other contributors included Joyce Grenfell, Stella Gibbons, Marie Stopes and Rebecca West.
OMELET AGATHA CHRISTIE
(Enough for 5 or 6 people)
½ lb mushrooms 6 eggs
A little margarine Pepper and salt
Jar of shrimps Dessertspoonful of olive oil
¼ lb cooked ham or tongue
Method: Peel mushrooms and cook in a closed casserole with a little margarine, either in moderate oven or on a very low gas. When tender, add a jar of shrimps and ham, or tongue, cut up in small pieces. Keep warm and make omelet by breaking eggs into bowl and beating up lightly with fork (not whisk). Add pepper and salt, put olive oil or butter or margarine in large frying-pan. When steaming hot pour in eggs, stir round once or twice and let set. Take off flame, put filling mixture on one-half of omelet and fold other half over. Slip off on to dish. Serve at once.
If liked, small tin of cream of mushroom soup can be thickened with a little cornflour and poured over as sauce.
A Kitchen Goes to War
With warm thoughts of the doyenne of British cookery and former member of the Ministry of Food, Marguerite Patten, who passed away on June 4, just shy of her 100th birthday.