Omelette a la Paul
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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 Louis' every woman's cook book (1910) by Louis Muckensturm, page 26. The excerpt below is the record exactly as published.
OMELETTE A LA PAUL Prepare one-half a cup of chicken hash, adding to it one small green pepper and two fresh mushrooms cut fine, previously cooked in butter. Make an omelette of six eggs and fill the centre with this preparation. Turn the omelette out on a platter and surround it with Veloute Sauce
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