Omelette à la Châtelaine (Omelette with Chestnuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 40 grammes chestnuts
- Consommé
- meat glaze
- Velouté de volaille Soubisé
Instructions
- Cook 40 grammes of chestnuts in Consommé, then crush them.
- Bind them with a thread of meat glaze.
- Make the omelette and fill it with this mixture.
- Surround the omelette with a ribbon of Velouté de volaille Soubisé.