Omelette with Nonats
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grams nonats (tiny transparent fish)
- clarified butter (beurre clarifié)
Instructions
- Sauté the nonats in clarified butter (beurre clarifié). Just as you are about to pour the beaten eggs into the pan, add the sautéed nonats. Make the omelette as usual.