Omelette Monselet

Name: Omelette Monselet
Cuisine: France
Ingredients: 1 omelette eggs; 1 tablespoon foie gras purée, light; 0.5 tablespoon mushrooms, cut in short julienne; 0.5 tablespoon truffles, cut in short julienne; 1 teaspoon asparagus tips; 3 slices truffle, glazed; demi-glace (rich brown sauce)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 omelette eggs
1 tablespoon foie gras purée, light
0.5 tablespoon mushrooms, cut in short julienne
0.5 tablespoon truffles, cut in short julienne
1 teaspoon asparagus tips
3 slices truffle, glazed
demi-glace (rich brown sauce)

Instructions

Prepare a light foie gras purée mixed with mushrooms and truffles both cut into short julienne, along with asparagus tips. Fold this filling into the cooked omelette. Arrange 3 beautiful glazed truffle slices on top of the omelette. Surround the omelette with a cordon (thin border) of demi-glace (rich brown sauce).