4424 Omelette en Surprise Mylord

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


This is prepared in the same way as for Omelette Norvégienne but covering the base of Genoise with alternate layers of vanilla ice-cream and poached pears. Cover with meringue and finish in the usual way.