Chapter XII · Eggs · No. 407
Built upon: No. 268Gratins
407—Omer-pacha Eggs
Garnish a dish with a large tablespoonful of minced onions cooked in butter and unbrowned. Break the eggs over the garnish, sprinkle them with a small tablespoonful of dry, grated Parmesan cheese, and cook in a sufficiently fierce oven for a slight No. 268, Gratins to form as soon as the eggs are done.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 407, p. 167. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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