Chapter XII · Eggs · No. 496
496—Omelet with Mushrooms
Mince two oz. of raw mushrooms; toss them in butter in an omelet-pan; add the eggs thereto, and make the omelet. Transfer it to a dish, lay three little cooked and grooved mushrooms upon it, and surround with a thread of half-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 496, p. 186. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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