Chapter XII · Eggs · No. 522
522—Omelet of Lapwings’ Eggs
Proceed as for other omelets, but one ordinary hen’s egg is generally added to every six lapwings’ eggs in order to give more body to the preparation. All the omelet recipes already given may be applied to lapwings’ eggs.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 522, p. 191. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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