Omelette a la Rossini
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 154. The excerpt below is the record exactly as published.
Omelette a la Rossini. Add to the eggs one dessertspoonful of cooked foie-gras and as much truffle, cut into small dice. Having dished the omelette, place in the middle thereof a small piece of heated foie-gras and six slices of truffle
Cook this with the app: pantry check, scaling, and the assistant.