Chapter XII · Eggs · No. 495
495—Omelet with Cèpes
Finely mince two oz. of cèpes; toss them in butter in an omelet-pan until they have acquired a brown colour; add thereto a pinch of chopped shallots, and toss them again for a moment.
Pour the eggs into the omelet-pan; make the omelet; dish up, and surround with a thread of half-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 495, p. 186. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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