Omelette Monselet (Omelette with Foie Gras, Truffle and Asparagus Tips)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 1 spoonful light foie gras purée
- half a spoonful mushrooms
- half a spoonful truffle
- 1 small spoonful asparagus tips
- 3 fine slices of truffle
- sauce Demi-glace
Instructions
- Combine a spoonful of light foie gras purée with half a spoonful each of mushrooms and truffle, cut in a short julienne, and a small spoonful of asparagus tips.
- Fill the omelette with this mixture.
- Arrange 3 fine glazed slices of truffle on the omelette.
- Surround it with a ribbon of sauce Demi-glace.