Chapter XII · Eggs · No. 494
494—Omelet à la Bruxelloise
Stuff the omelet with two tablespoonfuls of braised endives, ciseled and thickened with cream. Surround with a thread of cream sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 494, p. 186. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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