Chapter XII · Eggs · No. 503
503—Omelet with Vegetable Marrow Flowers
Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and stew them, and add thereto a pinch of chopped parsley. Surround the omelet with a thread of tomato sauce.
N.B.—This omelet may be made with oil, as well as with butter.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 503, p. 187. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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