Surprise Omelet with Cherries
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 416. The excerpt below is the record exactly as published.
SURPRISE OMELET WiTH CHERRIES Garnish the cushion of Génozse with red-currant ice, fla- voured with raspberries and mixed with equal quantities of cherry ice and half-sugared cherries, macerated in Kirsch. Finish it like the Norwegian Omelet. On taking it out of the oven, surround the omelet with drained cherries, preserved in brandy
Cook this with the app: pantry check, scaling, and the assistant.