Sorrel Omelet
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 large spoonful sorrel, chiffonade (finely sliced), wilted in butter
- 1 pinch chervil, minced
- as needed butter
Instructions
- Prepare sorrel by slicing it finely (chiffonade) and wilting it gently in butter. Fold in the minced chervil.
- Prepare your omelet in the usual manner. At the moment of rolling the omelet closed, fill it with a generous spoonful of the sorrel-chervil mixture.
- Roll and serve immediately.