Omelette Mireille
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 tablespoon tomato fondue (tomato purée or concassée)
- 1 pinch garlic, crushed
- oil
- saffron cream sauce (sauce Crème safranée)
Instructions
- Make a tomato fondue (tomato purée or concassée) and season it with a pinch of crushed garlic. Prepare an omelette cooked in oil, and fill it with the seasoned tomato mixture. Serve surrounded by a ring of saffron cream sauce (sauce Crème safranée).