Normandy Omelet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 omelet
- 6 oysters, poached, trimmed, and bound with Normandy sauce (sauce Normande)
- 1 tablespoon Normandy sauce (sauce Normande)
- as needed Normandy sauce (sauce Normande)
Instructions
- Prepare a standard omelet. Poach 6 oysters, then trim them (ébarbées). Bind the oysters with a tablespoon of sauce Normande (Normandy sauce). Fill the omelet with this oyster mixture. Surround the finished omelet with a cordon (border) of the same sauce Normande.