The art of cooking omelettes
by Romaine Chatard Champion
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Madame Romaine de Lyon prepared tons of omelettes at her tiny salon de thé in New York City. After serving tea and pastries and some soup and bread, Madame de Lyon made and omelette as a request, soon everyone was raving. Noted cookbook writer, Clementine Paddleford made a visit, and raved.
As supplies grew scarce during World War II, Madame de Lyon concentrated on making omelettes. At one point, she had nearly 500 omelettes on her menu, and in 1963, she published her cookbook with all of them included. The book features the basics of omelette cooking and long chapters of fillings to add to them including a chapter on cheese, tomatoes, vegetables, calf’s brains, calf’s-liver, sweetbreads and sweets!
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Cookery (Eggs), Cooking (Eggs)Showing 1 featured edition. View all 1 editions?
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| September 28, 2020 | Edited by MARC Bot | import existing book |
| April 28, 2010 | Edited by Open Library Bot | Linked existing covers to the work. |
| March 14, 2010 | Edited by WorkBot | update details |
| December 10, 2009 | Created by WorkBot | add works page |