Chapter XII · Eggs · No. 508
508—Omelet Maxim
Make the omelet in the usual way. Lay upon it alternate rows of crayfish tails and slices of truffle. Surround the omelet with a fine border of frogs’ legs “sautéd à la Meunière,” i.e., seasoned raw, rolled in flour, and sautéd in butter until quite cooked and well gilded.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 508, p. 188. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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