1515 Omelette Mousseline

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


In a basin mix 3 egg yolks with a small pinch of salt and 1tbs very thick cream. Add the three egg whites, stiffly beaten, mix in and pour the mixture into a pan which contains 30 g (1 oz) very hot butter. Shake the pan briskly and keep tossing the egg quickly from the side to the centre. When the omelette is evenly set roll it in the usual manner and turn it over on to a dish for immediate service.

Part of