Chapter XII · Eggs · No. 518
518—Omelet with Truffles
Add to the omelet one tablespoonful of truffles, cut into dice. Make the omelet, dish it, and lay a row of fine slices of truffles upon it. Surround it with a thread of melted meat-glaze.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 518, p. 190. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →