Chapter XII · Eggs · No. 497
497—Omelet à la Choisy
Stuff the omelet with two tablespoonfuls of braised lettuce; the latter should have been ciseled and cohered by means of cream sauce.
Roll and dish the omelet, and surround it with a thread of cream sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 497, p. 187. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →