Omelet With Cepes
From A guide to modern cookery, 1909
Serves 2
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 110. The excerpt below is the record exactly as published.
OMELET WITH CEPES Finely mince two oz. of cépes; toss them in butter in an omelet-pan until they have acquired a brown colour; add thereto a pinch of chopped shallots, and toss them again for a moment. Pour the eggs into the omelet-pan; make the omelet; dish up, and surround with a thread of half-glaze
Cook this with the app: pantry check, scaling, and the assistant.