Savoyarde Omelette

Ingredients

• dice of fried potatoes
• leeks
• cheese
• little cream

Method

1. 1

   Mix the ingredients together and cook as an omelette.

As published

This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 56. The excerpt below is the record exactly as published.

cheese and gratines. Gordon — Served with sliced beef marrow folded in, and a few slices of same on top, madeira sauce round. 136 The New Practical Cookery Guide. Grandmere — Mixed with fried croutons and fines herbes. Grimaldi — A small omelette with puree of crayfish or lobster inside, and a larger one mixed with cream and cheese ; then the small one is folded in and forms one large omelette. Hollandaise — Mixed with flaked salmon, Hollandaise sauce round. Hongroise — Mixed with dice of onions and tomato saute, paprika and Hongroise sauce round. Indienne — Mixed with curry powder. Italienne — Served with d’TJxelle folded in, tomato sauce round. Ivica — Mixed with fried chopped onions and pi- mentoes. Japonnaise — Served with puree of crosnes and chopped parsley folded in, cream sauce round. Jardiniere — Savoury omelette with jardiniere folded inside. Jessica — Mixed with cepes and pointes, Chateaubriand sauce round. Joinville — Served with salpicon Joinville folded inside, sliced truffe on top. Jurassienne — Mixed with dice of fried bacon, sorrel, chive, and chervil. La Frita — Cheese omelette mixed with onions. Lorraine — Mixed with dice of fried bacon, cheese, chive, and cream. Lyonnaise — Mixed with sliced fried onions and parsley. Madras — Mixed with curry powder and chive, cooked rice inside. Omelettes. 137 Marcelle I. — Served with puree of chestnut and julienne of game folded in, game sauce round. Marcelle II. — Mixed with dice of fond and potatoes. Marseillaise — Served with puree of onions and fish, garlic flavour, vin blanc sauce round. Massena — Mixed with dice of fond, slices of beef marrow on top, Bearnaise sauce round. Mexicaine — Mixed with dice of mushrooms, sauteed tomatoes and onions folded inside. Mireille — Served with rissoto aux tomates inside. Moncelet — Mixed with dice of fonds and truffes, sliced foie gras on top, and pointes each end, jus lie round. Montenegro — Mixed with chopped ham, dice of cooked cucumber, and parsley. Mornay — Mornay sauce over ordinary omelette, gratines. Mousseline — The whites beaten to froth, mixed with yolks, and cream. Mantua — Served with salpicon Nantua inside, Nantua sauce round. Navarainne — Mixed with dice of liver, tarragon, chervil, cepes. Normancle — Served with creamed oysters inside, Normande sauce round, Paloise — Bearnaise made with mint, poured over ordinary omelette. Panachees — Variety of omelettes, made by adding different puree or salpicon in them, and folded in a large one as omelette Grimaldi ; they are made more delicate by using extra yolks and a little cream. 138 The New Practical Cookery Guide. Parisienne — Mixed with dice of fried potatoes and truffe. Parmentier — Mixed with par men tier, potatoes, and parsley Paysanne — Mixed with sorrel and chervil. Petit due — Mixed with julienne of truffe and cepes, jus lie Piora — Mixed with dice of bacon, Swiss cheese, and French mustard. Pivia — Cheese omelette with benrre noisette and chopped parsley over. Pointes d’asjoerges — Made with asparagus pointes. Pomaine — Served with sauteed spinach inside, anchovy fillets over, jus lie round. Portugaise — Served with tomatoes saute Portugaise in the incision made on top of omelette, tomato sauce round. Prelats — Served with salpicon of truffe, prawns, soft roe and lobster folded inside, Normande sauce round. Princesse — Served with puree of asparagus inside, garnished with quenelles over, and pointes at ends, supreme sauce round. Provengale — Mixed with tomatoes and parsley, made with oil. Peine — Served with creamed puree of chicken inside, veloute round. Bichemond — Mixed with julienne of truffe, morels, and carrots, madeira sauce round. Rossini — Mixed with dice of truffe and foie gras, sliced truffe on top, madeira sauce round. CEufs de Pluviers et Vanneaux. 139 Bouennaise — Served witli duck’s liver, puree inside, and Rouennaise sauce round. Sardanaise — A small truffe omelette inclosed in a large one containing cream, jus lie round. Savoyarde — Mixed with dice of fried potatoes, leeks

Cook this with the app: pantry check, scaling, and the assistant.