Slice onions and fry in butter until carmelized, add two egg yolks and a little chopped parsley; make two small omelettes without salt, spread the onions over the omelettes and top with a few anchovy fillets, and then roll up lengthwise; have some pieces of bread cut like toasts, and fried in butter; cut the omelettes according to the size of the bread, and place the slices of omelettes on the bread; pour a little melted butter on top and sprinkle with bread crumbs and Parmesan cheese; give a little color by broiling in the oven or passing a salamander over: serve what sauce you please under.
Without the sauce can be served as a finger food [canapé]--with a sauce several make a light meal.
Omelettes en Canapé.
Hachez de l’oignon & le passez surle feu avec du beurre, jusqu’é ce qu’il soit bien cuit; mettez-yz deux jaunes d’oeufs & persil haché; en l’ôtant du feu, faites deux petites omelettes sans sel; étendez-les, & mettez dessus les oignons & des filets d’anchois que vous arrangez dessus; roulez les omelettes fort mince & longues; coupez-les de la longueur que vous voulez pour les mettre sur des rôties de pain passées au buerre, coupées en long; arrosez le dessus avec du buerre; mêlez avec du jaune d’oeuf; pannez moitlé mies de pain & moitié Parmesan; faites prendre couleur au four; servez dessous la sauce que vous voudrez.
Les Soupers de la Cour, Menon, Tome IV, 1755, p. 71.
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