Chapter XII · Eggs · No. 500
500—Omelet with Spinach
Stuff the omelet with two tablespoonfuls of spinach with cream, and surround with a thread of cream sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 500, 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 →