Chapter XII · Eggs · No. 511
511—Omelet à la Nantua
Add to the omelet six little crayfishes’ tails, each of which must be cut into three, and the whole mixed with a little Nantua sauce. Put two fine crayfishes’ tails on the omelet, making them touch at their thicker ends, and surround with a thread of Nantua sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 511, p. 189. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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