4423 Omelette en Surprise Montmorency

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cover the Genoise base with a cherry ice mixed with a few glacé cherries which have been macerated with Kirsch.

Continue as for Omelette Norvégienne and serve accompanied with a timbale of Cerises Jubilée.

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