Omelette en surprise Mylord
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sheet of génoise
- vanilla ice
- Poires en compote
- meringue
Instructions
- Proceed as for l'Omelette Norvégienne.
- Garnish the sheet of génoise with vanilla ice arranged in layers, alternating with Poires en compote.
- Cover with meringue and cook in the same way.