Omelette Agnès Sorel

Name: Omelette Agnès Sorel
Cuisine: France
Ingredients: 30 grams raw mushrooms, thinly sliced; to taste butter; 1 spoonful clear poultry purée; 8 small slices scarlet tongue, overlapped; as needed veal jus

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

30 grams raw mushrooms, thinly sliced
to taste butter
1 spoonful clear poultry purée
8 small slices scarlet tongue, overlapped
as needed veal jus

Instructions

Sauté the thinly sliced raw mushrooms in butter until golden. Bind them with a spoonful of clear poultry purée (purée de volaille claire).
Prepare an omelette and fill it with the mushroom mixture. Arrange 8 small overlapping slices of scarlet tongue on top of the omelette. Surround the omelette with a thin border of veal jus.