Break ten eggs in a bowl and add a little salt, candied orange petals, citrus marmelade, crushed macarons; beat all very well. Make your omelette in the ordinary manner; serve hot, glazed with sugar [sprinkle on powdered sugar, or use regular sugar and broil or use a salamander].
Omelette à la mariée.
Cassez dix oeufs, mettez-y un peu de sel, de la fleur d’orange prâlinée, citron confit, macarons, le tout haché très-fin; faites votre omelette moëlleuse à l’ordinaire; servez chaud; glacez de sucre.
Les Soupers de la Cour, Menon, Tome IV, 1755, p. 68.
9 comments:
Articles like this are an example of quick and helpful answers for this... MM
What an awesome way to explain this-now I know everything! thanks a lot... MM
No complaints on this end, simply a good piece you made in here... MM
It's really great that people are sharing this information. more plss... MM
I very much like and agree with your point of view. Thank you for sharing... MM
Such a useful guide, thanks.
Very motivating, thank you!
I’ll definitely be applying these ideas.
Clear and practical advice, thanks.
Post a Comment