Omelette Victoria (Omelette with Spiny Lobster and Truffle in Sauce Homard)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 omelette (see the basic Omelette recipe)
- spiny-lobster tail
- truffle
- sauce Homard
Instructions
- Bind a salpicon of diced spiny-lobster tail and truffle with sauce Homard.
- Fill the omelette with a large spoonful of it.
- Surround the omelette with a ribbon of the same sauce.