Chapter XX · Entremets (Sweets) · No. 2469
Built upon: No. 2376Pâte à Génoise Fine
2469—Surprise Omelet with Cherries
Garnish the cushion of No. 2376, Pâte à Génoise Fine with red-currant ice, flavoured with raspberries and mixed with equal quantities of cherry ice and half-sugared cherries, macerated in Kirsch.
Finish it like the Norwegian Omelet.
On taking it out of the oven, surround the omelet with drained cherries, preserved in brandy, and sprinkle it with heated Kirsch, to which set a light at the table.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2469, 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 →