Make a little ragout of stewed sorrel, with a little grated Parmesan cheese, and mixed with bread crumbs; make two omelettes as the first, put this ragout between, and garnish the dish around with fried bread, standing up like a paste border; which you may do, by dipping the edge of each bit in whites of eggs to make them stick; pour a little melted butter over it, and strew bread crumbs and Parmesan cheese as before; give color in the oven, or with a hot shovel.
Omelette à la Gendarme.
Ayez un petit ragoût de farce d’oseille bien fini & bien lié; ajoutez-y du Parmesan rapé & mies de pain; faites une omelette naturelle, un peu mince; dressez-la dans le plat; mettez dessus le ragoût de farce; couvrez avec une autre omelette; garnissez tout autour avec des filets de pain frit que vous collez avec dublanc d’oeuf, de façon que les deux omelttes n’en fassent qu’une, sans que l’on voie la farce; arrosez le dessus avec du beurre; pannez moitié mies de pain & Parmesan; faites prendre couleur au four.
Les Soupers de la Cour, Menon, Tome IV, 1755 p. 66.
6 comments:
Awesome. Similar I do at home except I sprinkle parmesean cheese in the oil in the pan before egg goes in pan. Gives crispy cheese bits on outside of omlette.
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