Chapter XX · Entremets (Sweets) · No. 2470
Built upon: No. 2383Meringue à l’Italienne
2470—Surprise Omelet Milady
This is a surprise omelet, garnished with very firm raspberry ice, in which are incrusted a circle of fine peaches, poached in vanilla.
The whole is then covered with No. 2383, Meringue à l’Italienne, flavoured with Maraschino, and laid in suchwise that those portions of the peaches which project from the glaze remain bare.
Decorate the surface of the omelet with the same meringue; sprinkle it with icing sugar, and set it to a glaze quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2470, p. 728. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →