Omelette a la Vieille Noblesse
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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 The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 119. The excerpt below is the record exactly as published.
Omelette a la Vieille Noblesse. — Take some eggs, soft fish roe, fresh truffles, cockscombs, and kidneys. Dust a roe, or two roes as the case may be, with flour and stew in clarified butter
Cook this with the app: pantry check, scaling, and the assistant.