Omelette à la Bruxelloise (Omelette with Braised Endive in Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 50 grammes braised endives
- cream
- sauce Crème
Instructions
- Shred 50 grammes of braised endives and bind them with cream.
- Make the omelette and fill it with this mixture.
- Surround the omelette with a ribbon of sauce Crème.