Omelette

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
omelette
Instructions (2)
  1. Master an omelette properly.
  2. Lay Parmesan upon a fricassée of cauliflower flowers, or upon a layer of haricots verts soubisés, or compose aux huîtres, aux pointes d'asperges, aux tomates, or aux truffes.
Original Text
In houses where the cook can really master an omelette properly, one with Parmesan laid upon a fricassée of cauliflower flowers, or upon a layer of haricots verts soubisés, or composed aux huîtres, aux pointes d'asperges, aux tomates, or aux truffes, may safely form an item of the choicest luncheon bill of fare.
Notes
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