Omelette aux Jets de Houblon (Omelette with Hop Shoots)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 2 spoonfuls hop shoots
- cream
- sauce Crème (optional)
Instructions
- Bind 2 spoonfuls of hop shoots with cream and fill the omelette with them.
- Split the top of the omelette as usual and garnish it with a small spoonful of the same shoots.
- Optionally surround it with a ribbon of sauce Crème.