Chapter XII · Eggs · No. 506
506—Omelet with Young Shoots of Hops
Stuff the omelet with two tablespoonfuls of young shoots of hops, cohered with cream, and finish it in the usual way. Open it slightly along the top, and garnish with a few young shoots of hops put aside for the purpose.
The omelet may be surrounded with a thread of cream sauce, but this is optional.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 506, p. 188. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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