Omelette à la Zingara (Omelette with Mushroom, Ham and Truffle Julienne)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 omelette (see the basic Omelette recipe)
- mushrooms
- very lean ham
- truffle
- tomato fondue
- sauce Demi-glace with tomato
Instructions
- Bind a julienne of mushrooms, very lean ham and truffle with tomato fondue.
- Fill the omelette with a spoonful of it.
- Surround the omelette with a ribbon of sauce Demi-glace with tomato.