Omelette aux Crevettes (Shrimp Omelette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 25 grammes shrimp tails
- 1 spoonful sauce Crevettes
- shrimp tails
- butter
- sauce Crevettes
Instructions
- Bind 25 grammes of shrimp tails with a spoonful of sauce Crevettes.
- Make the omelette and fill it with this mixture.
- Split the omelette as usual and arrange in the middle a bouquet of shrimp tails heated in butter.
- Surround the omelette with a ribbon of sauce Crevettes.