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).