We’ve always been captivated by Vincent Price’s “A Treasury of Great Recipes”, a gem from the Hollywood icon who doubled as a gourmet enthusiast. This 1965 cookbook showcases his collection of timeless dishes that blend global flavors with elegant simplicity, drawing from his travels and celebrity gatherings.
As recipe lovers ourselves, we’re excited to share one of these classics with you today, offering our straightforward tips to bring a touch of vintage charm to your home cooking.
Ingredients
As we delve into the timeless elegance of Vincent Price’s A Treasury of Great Recipes, we focus on the essential ingredients for his Classic French Omelette—a simple yet sophisticated dish that captures the gourmet spirit of his 1965 cookbook. We’ve organized this list in the order ingredients are typically used, with precise measurements and prep notes for effortless preparation.
- Eggs: 3 large eggs, at room temperature for better whisking and fluffier texture.
- Butter: 1 tablespoon unsalted butter, melted in a skillet to create a golden base.
- Shallots: 1 medium shallot, finely chopped for a subtle, aromatic flavor that builds the foundation.
- Fresh Herbs: 2 tablespoons mixed fresh herbs (such as parsley, chives, and tarragon), roughly chopped to add a vibrant, herbaceous lift just before folding.
- Cheese: 2 ounces Gruyère cheese, grated for a rich, melty contrast that enhances the omelette’s body.
- Salt and Pepper: ¼ teaspoon sea salt and a pinch of freshly ground black pepper, added during whisking to season evenly.
- Optional Garnish: 1 tablespoon sour cream or crème fraîche, for a creamy finish if serving immediately.
Instructions
Let’s bring Vincent Price’s Classic French Omelette to life with our step-by-step guidance, drawing from the timeless elegance of his 1965 cookbook.
Preparation
Before we start cooking, we’ll prepare our ingredients to ensure everything comes together smoothly. Begin by cracking 3 large eggs into a medium bowl and whisk them vigorously until the mixture is light and airy—this creates the fluffy base we love in a classic French omelette. Next, finely chop 1 medium shallot and measure out 2 tablespoons of mixed fresh herbs like parsley, chives, and tarragon for a burst of vibrant flavor. Grate 2 ounces of Gruyère cheese to achieve that melty, nutty texture that elevates the dish.
Cooking
Now we move to the stove where the magic happens. In a non-stick skillet over medium heat, melt 1 tablespoon of unsalted butter until it sizzles and foams—this signals it’s ready for our eggs. Pour in the whisked eggs and tilt the pan gently to spread them evenly, cooking for 1-2 minutes until the edges begin to set but the center remains slightly runny. Sprinkle the finely chopped shallot and mixed fresh herbs over one half of the omelette then season with salt and pepper to taste, allowing the aromas to mingle as the eggs continue to cook for another 1 minute.
Assembly
To finish, fold the omelette in half over the fillings using a spatula, letting the grated Gruyère melt into the warm interior for a gooey surprise. Slide it onto a plate and if desired, add a dollop of sour cream or crème fraîche on top for a creamy, luxurious finish that enhances the dish’s rich flavors and elegant presentation. Serve immediately to savor the tender, golden exterior and the savory, herbaceous filling at its peak.
Required Tools and Equipment
To bring Vincent Price’s Classic French Omelette to life with precision and elegance, we rely on a few essential tools and equipment. These items ensure smooth preparation and cooking, allowing us to capture the gourmet spirit of his 1965 cookbook. Below, we list them in the order of use, from prep to plating, for seamless workflow.
- Mixing Bowl: A medium-sized, non-reactive bowl—ideally glass or stainless steel—for whisking the eggs until light and airy, as described in our earlier steps.
- Whisk or Fork: A balloon whisk works best for incorporating air into the eggs quickly, or use a fork if you’re aiming for a rustic approach.
- Cutting Board and Chef’s Knife: A sturdy cutting board paired with a sharp chef’s knife to finely chop the shallot and herbs efficiently before adding them to the mix.
- Measuring Spoons: Accurate measuring spoons (such as a 1-tablespoon measure) for precise portions of butter and herbs, ensuring the flavors balance perfectly.
- Grater: A box grater or microplane for grating the Gruyère cheese to a fine texture, so it melts seamlessly into the omelette.
- Non-Stick Skillet: A 8- to 10-inch non-stick skillet heated over medium heat to melt the butter and cook the eggs evenly without sticking.
- Spatula: A flexible silicone spatula for gently folding the omelette over the fillings, preventing tears and maintaining that signature French shape.
- Serving Plate: A simple warmed plate to present the omelette immediately, with space for an optional dollop of sour cream or crème fraîche for that elegant finish.
By gathering these tools, we elevate our home cooking to match the timeless sophistication of Vincent Price’s recipes. Always opt for high-quality items to enhance durability and performance in your kitchen adventures.
Make-Ahead Instructions
To make Vincent Price’s Classic French Omelette even more accessible for busy schedules, we recommend preparing certain elements in advance. This approach allows us to maintain the dish’s elegant, gourmet flair while saving time during the final cooking process. Let’s break down the key steps for efficient prep.
Prepping Ingredients Ahead
We can streamline our preparation by focusing on components that hold up well when stored. Here’s how:
- Chop the shallot and herbs: Finely chop 1 medium shallot and 2 tablespoons of mixed fresh herbs (such as parsley, chives, and tarragon) up to 24 hours in advance. Store them in an airtight container in the refrigerator to preserve their fresh flavor and crunch.
- Grate the cheese: Grate 2 ounces of Gruyère cheese ahead of time and keep it in a sealed bag or container in the fridge. This ensures it’s ready to melt perfectly when we cook the omelette.
- Whisk the eggs (with caveats): While eggs are best whisked fresh for optimal texture, we can lightly beat 3 large eggs up to 1 hour before cooking if needed. However, avoid salting them until just before use to prevent the mixture from breaking down.
Storage and Reassembly Tips
For the best results, proper storage is key. We suggest the following guidelines to keep everything fresh:
| Component | Make-Ahead Time | Storage Method | Reassembly Notes |
|---|---|---|---|
| Chopped shallot and herbs | Up to 24 hours | Airtight container in fridge | Add directly to the skillet when cooking to maintain vibrancy. |
| Grated Gruyère cheese | Up to 48 hours | Sealed bag or container in fridge | Sprinkle over the omelette just before folding for even melting. |
| Whisked eggs | Up to 1 hour | Covered bowl in fridge | Give a quick stir before pouring into the skillet to refresh. |
By following these make-ahead strategies, we ensure that Vincent Price’s Classic French Omelette remains a sophisticated, effortless delight, allowing us to focus on the joy of cooking when it’s time to serve.
Conclusion
We’ve truly enjoyed diving into Vincent Price’s timeless cookbook and recreating his Classic French Omelette. It’s a reminder that elegant cooking doesn’t need complexity.
By incorporating these recipes into our routines we honor culinary history while adding sophistication to everyday meals.
Let’s keep exploring such treasures—they’re sure to elevate our kitchen adventures and inspire confident gourmet creations.
Frequently Asked Questions
What is Vincent Price’s “A Treasury of Great Recipes”?
Vincent Price’s “A Treasury of Great Recipes” is a 1965 cookbook by the Hollywood icon, showcasing his love for gourmet cooking. It features timeless dishes inspired by his travels and celebrity events, blending global flavors with elegance. The book highlights simple yet sophisticated recipes like the Classic French Omelette, encouraging home cooks to add vintage charm to their meals.
What are the key ingredients for Vincent Price’s Classic French Omelette?
The main ingredients include 3 large eggs, 1 tablespoon unsalted butter, 1 medium finely chopped shallot, 2 tablespoons mixed fresh herbs, 2 ounces grated Gruyère cheese, and salt and pepper to taste. An optional garnish of sour cream or crème fraîche adds creaminess. These simple, high-quality items create a sophisticated dish with global flair.
How do you make Vincent Price’s Classic French Omelette?
Start by whisking 3 large eggs until light and airy. Melt 1 tablespoon butter in a non-stick skillet, add the eggs, and let them set. Mix in 1 chopped shallot and 2 tablespoons herbs, then sprinkle 2 ounces Gruyère cheese. Fold the omelette, cook until the cheese melts, and serve immediately with optional sour cream. Total time: about 10 minutes.
What tools are needed to prepare Vincent Price’s Classic French Omelette?
Essential tools include a mixing bowl, whisk or fork, cutting board and chef’s knife, measuring spoons, grater, non-stick skillet, spatula, and a serving plate. These items ensure precise preparation and enhance the cooking experience, allowing you to achieve the elegant results of Price’s recipes with minimal effort.
Can I prepare the ingredients for Vincent Price’s Classic French Omelette in advance?
Yes, prep the shallot and herbs, grate the cheese, and lightly beat the eggs ahead of time. Store them in the fridge for up to 24 hours to maintain freshness. When ready, reassemble and cook quickly to preserve the dish’s gourmet quality, making it ideal for busy schedules without losing elegance.