Omelette à la Châtelaine
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 40 g chestnuts, cooked in consommé (fond de cuisine / cooking stock), crushed
- glace de viande (meat glaze)
- Velouté de volaille Soubisé (chicken velouté with onion purée)
- eggs
Instructions
- Prepare a classic French omelette. Fill it with 40 grams of chestnuts that have been cooked in consommé, then crushed and bound together with a thin stream of glace de viande. Surround the finished omelette with a cordon (decorative border) of Velouté de volaille Soubisé.