Chapter XII · Eggs · No. 499
499—Omelet with Crusts
Combine with the beaten and seasoned eggs two tablespoonfuls of small crusts, cut into dice, fried in clarified butter, and very hot.
Make the omelet very quickly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 499, 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 →