Omelet With Crusts
From A guide to modern cookery, 1909
Serves 1
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 CRUSTS Combine with the beaten and seasoned eggs two tablespoon- fuls of small crusts, cut into dice, fried in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.