Servings: 4

INGREDIENTS

For 1 liter of broth:
1 chicken leg or other chicken part
1 bulb
1 carrot
small piece of celery
greenery in season
salt to taste
For the omelette:
4 eggs
250 ml milk
A pinch of salt and nutmeg
20 g butter

HOW TO COOK

Boil the broth with a piece of chicken and vegetables. Clean the vegetables for the broth and cook without chopping. When the broth is ready, separate the meat from the bones, and return it to the broth.

While the broth is cooking, prepare the omelet. To do this, beat (without fanaticism, until a uniform color) eggs with milk, season the mixture with salt and nutmeg.

To make an omelette, you will need a fireproof container and a large saucepan in which the fireproof container can be freely placed.

Lubricate the refractory form with butter and pour the milk-egg mixture into it.

Place the mold in a large bowl.

Carefully pour water into the pan, up to half the height of the form. Cover the mold tightly with a lid or foil.

Place the pot on the fire, bring the water to a boil and reduce the heat to the minimum (the water should barely boil).

Cook the omelet for about 30 minutes, until the mixture is firm.

When the omelet is ready, remove the form from the pan, let the omelet cool slightly, use a sharp knife to pry off the edges of the omelet and turn it over onto a plate.

Cut the omelet into cubes. The garnish for the broth is ready.

Put the omelette cubes into the broth, bring the broth to a boil, add finely chopped greens. Pour the broth into bowls and serve.

Bon appetit!