Chapter XX · Entremets (Sweets) · No. 2472
Built upon: No. 2376Pâte à Génoise FineNo. 2382Ordinary MeringueNo. 2466Example: Norwegian Omelet
2472—Surprise Omelet Elizabeth
Garnish the cushion of No. 2376, Pâte à Génoise Fine with vanilla ice and crystallised-violets.
Cover it with No. 2382, Ordinary Meringue; decorate its surface with crystallised-violets, and treat the omelet as in No. 2466, Example: Norwegian Omelet.
When about to serve it, cover the omelet with a veil of spun sugar.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2472, p. 728. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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