Omelette Victoria

Name: Omelette Victoria
Cuisine: France
Ingredients: eggs; 1 heaping tablespoon salpicon (diced ragout) of lobster tail and truffle; Homard sauce (lobster sauce); butter; salt and pepper

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
1 heaping tablespoon salpicon (diced ragout) of lobster tail and truffle
Homard sauce (lobster sauce)
butter
salt and pepper

Instructions

Prepare a plain omelette. Just before folding, fill it generously with a heaping tablespoon of salpicon (diced ragout) of lobster tail and truffle bound together with Homard sauce (lobster sauce). Fold the omelette and slide it onto a warm serving plate. Encircle the omelette with a thin border or cordon of the same Homard sauce.