Omelette Mousseuse
From Soyer's standard cookery, 1912
Serves 1
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 153. The excerpt below is the record exactly as published.
Omelette Mousseuse. Beat the yolks of four eggs in a bowl with a small pinch of salt and pepper, and a tablespoonful of thick cream. Add thereto one tablespoonful of chopped parsley, the four whites, whisked to a stiff froth, and pour this preparation into a wide omelette-pan containing two ounces of very hot butter
Cook this with the app: pantry check, scaling, and the assistant.