Omelette à la Princesse (Omelette with Asparagus Tips and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 omelette (see the basic Omelette recipe)
- 1 spoonful asparagus tips
- sauce Crème
- truffle slices
Instructions
- Bind a spoonful of asparagus tips with sauce Crème.
- Fill the omelette with them.
- Arrange a chain of truffle slices along the omelette.
- Surround the omelette with a ribbon of sauce Crème.