Omelette à la Nantua (Omelette with Crayfish Tails and Sauce Nantua)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 30 grammes crayfish tails
- 1 spoonful sauce Nantua
- 1 slice of truffle
Instructions
- Bind 30 grammes of crayfish tails with a spoonful of sauce Nantua and fill the omelette with them.
- Arrange 2 fine crayfish tails on the omelette, with a slice of truffle in the middle.
- Surround it with a ribbon of sauce Nantua.