Lapwing Egg Omelette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 lapwing eggs
- 1 hen's egg
Instructions
- For every 6 lapwing eggs, add 1 hen's egg, to give body to the preparation.
- Make the omelette as for other omelettes; any of the ordinary Omelette formulas may be used.