Omelette à la Choisy
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 2 small spoonfuls braised lettuce, chopped and bound with cream sauce
- cream sauce (sauce Crème)
Instructions
- Prepare a standard omelette. Fill it with 2 small spoonfuls of braised lettuce that has been chopped and bound with cream sauce (sauce Crème). Surround the omelette with a decorative border of the same cream sauce.