4426 Omelette en Surprise Néron

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut a round base of Genoise and place it on the service dish; cover it to the form of a truncated cone using any kind of ice. Cover with meringue and place on top a previously dried round meringue case as for Omelette Napolitaine. Decorate with some of the same meringue, covering the join.

Place it in the oven to colour and cook the meringue. When about to serve pour a glass of warmed Rum into the case and set it alight when bringing the omelette to the table.