Omelette Masséna (Omelette with Artichoke Bottoms, Marrow and Sauce Béarnaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 25 grammes artichoke bottoms
- butter
- 1 spoonful sauce Tomate
- 2 fine slices of marrow
- glace de viande
- sauce Béarnaise
Instructions
- Finely slice 25 grammes of artichoke bottoms and sauté them in butter.
- Bind them with a spoonful of sauce Tomate and fill the omelette with them.
- Poach 2 fine slices of marrow and coat them with glace de viande.
- Arrange them on the omelette and surround it with a ribbon of sauce Béarnaise.