4421 Omelette en Surprise aux Mandarines

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

This is prepared in the same way as Omelette Norvégienne using tangerine ice.

On removing the omelette from the oven, surround it with tangerine segments which have been dipped in sugar cooked to the hard crack stage.