Omelet With Young Shoots of Hops
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 111. The excerpt below is the record exactly as published.
OMELET WITH YOUNG SHOOTS OF HOPS Stuff the omelet with two tablespoonfuls of young shoots of hops, cohered with cream, and finish it in the usual way. Open it slightly along the top, and garnish with a few young shoots of hops put aside for the purpose. The omelet may be surrounded with a thread of cream sauce
Cook this with the app: pantry check, scaling, and the assistant.