Rum omelet from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 866) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 02, 2011

    picawicca suggests using Grand Marnier instead of rum to recreate the Grand Marnier Souffle served at Chez Camille in Washington, D.C., back in the 70's

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