Omelette à la Bouchère (Omelette with Poached Beef Marrow)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grammes very fresh marrow
- 4 rounds of marrow
- meat glaze
- blond meat glaze
Instructions
- Poach 30 grammes of very fresh marrow cut into dice and bind it with a thread of meat glaze.
- Make the omelette and fill it with this mixture.
- Poach 4 rounds of marrow and coat them with blond meat glaze.
- Arrange the rounds of marrow on the omelette.