Omelette à la Crécy (Omelette with Carrot Purée)

Ingredients

• eggs
• 2 small spoonfuls of the red of carrot
• butter
• 1 pinch sugar
• 4 rounds of carrot
• Consommé
• sauce Crème

Instructions

1. Slice the red of carrot and cook it in butter with a pinch of sugar, then pass it through a sieve; take 2 small spoonfuls.
2. Make the omelette and fill it with this purée.
3. Cook 4 rounds of carrot in Consommé and glaze them, then arrange them on the omelette.
4. Surround with sauce Crème.