Chapter XII · Eggs · No. 514
Built upon: No. 273Blanchings
514—Omelet with Asparagus-tops
Add one and one-half tablespoonfuls of No. 273, Blanchings asparagus-tops, stewed in butter, to the omelet. Having dished the omelet, open it along the middle, and lay a nice little faggot of asparagus-tops in the interspace.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 514, p. 190. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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