Chapter XII · Eggs · No. 510a
510a—Omelet with Mousserons
Mince two oz. of very fresh mousserons; toss them in butter in the omelet-pan; add thereto the eggs mixed with a pinch of chopped parsley; make the omelet, dish it, and surround it with a thread of half-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 510a, p. 189. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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