Chapter XX · Entremets (Sweets) · No. 2467
Built upon: No. 2376Pâte à Génoise FineNo. 2382Ordinary Meringue
2467—Surprise Omelet Mylord
Proceed as directed above; but garnish the cushion of No. 2376, Pâte à Génoise Fine with coats of vanilla ice-cream, alternated with coats of stewed pears. Cover with No. 2382, Ordinary Meringue and cook in the same way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2467, p. 727. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →