Chapter XX · Entremets (Sweets) · No. 2463
2463—Example: Apricot Omelet
Season the omelet as above, and, when about to roll it up, garnish it inside with two tablespoonfuls of apricot jam per six eggs. Set on a long dish; sprinkle with icing sugar, and either criss-cross the surface with a red-hot iron or glaze the omelet at the salamander.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2463, p. 726. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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