Mornay Omelette
From The new practical cookery guide, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 56. The excerpt below is the record exactly as published.
ordinary omelette, cheese and gratines. Gordon — Served with sliced beef marrow folded in, and a few slices of same on top, madeira sauce round. 136 The New Practical Cookery Guide. Grandmere — Mixed with fried croutons and fines herbes. Grimaldi — A small omelette with puree of crayfish or lobster inside, and a larger one mixed with cream and cheese ; then the small one is folded in and forms one large omelette. Hollandaise — Mixed with flaked salmon, Hollandaise sauce round. Hongroise — Mixed with dice of onions and tomato saute, paprika and Hongroise sauce round. Indienne — Mixed with curry powder. Italienne — Served with d’TJxelle folded in, tomato sauce round. Ivica — Mixed with fried chopped onions and pi- mentoes. Japonnaise — Served with puree of crosnes and chopped parsley folded in, cream sauce round. Jardiniere — Savoury omelette with jardiniere folded inside. Jessica — Mixed with cepes and pointes, Chateaubriand sauce round. Joinville — Served with salpicon Joinville folded inside, sliced truffe on top. Jurassienne — Mixed with dice of fried bacon, sorrel, chive, and chervil. La Frita — Cheese omelette mixed with onions. Lorraine — Mixed with dice of fried bacon, cheese, chive, and cream. Lyonnaise — Mixed with sliced fried onions and parsley. Madras — Mixed with curry powder and chive, cooked rice inside. Omelettes. 137 Marcelle I. — Served with puree of chestnut and julienne of game folded in, game sauce round. Marcelle II. — Mixed with dice of fond and potatoes. Marseillaise — Served with puree of onions and fish, garlic flavour, vin blanc sauce round. Massena — Mixed with dice of fond, slices of beef marrow on top, Bearnaise sauce round. Mexicaine — Mixed with dice of mushrooms, sauteed tomatoes and onions folded inside. Mireille — Served with rissoto aux tomates inside. Moncelet — Mixed with dice of fonds and truffes, sliced foie gras on top, and pointes each end, jus lie round. Montenegro — Mixed with chopped ham, dice of cooked cucumber, and parsley. Mornay — Mornay sauce
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