Royal Omelets
From À la mode cookery, 1902
Presented as published in 1902. 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 À la mode cookery (1902) by Harriet Anne de Salis, page 70. The excerpt below is the record exactly as published.
Royal Omelets Take six eggs, two soft roes of fresh herrings, three chopped truffles, two cockscombs, and one kidney, and saute them in butter. Stew the truffles in half a tumbler of champagne and dust the other ingredients with flour
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