Chapter XII · Eggs · No. 498
498—Omelet à la Clamart
Stuff the omelet with two tablespoonfuls of fresh peas, bound by means of butter and combined with a portion of the lettuce used in cooking them, finely ciseled. Roll and dish the omelet, make an opening lengthwise in the centre, and fill the interspace with a tablespoonful of fresh peas.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 498, p. 187. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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