Auguste Escoffier

1499 Omelette à la Florentine

Preparation info

  • Difficulty

    Easy

Appears in

#27Le Guide Culinaire

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 1tbs of spinach leaves which have been blanched and stewed with butter. Surround the omelette with a cordon of Sauce Béchamel.

© 1903 All rights reserved. Published by Taylor and Francis.