Omelette Mireille (Omelette with Garlic Tomato Fondue and Saffron Cream Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 good spoonful fondue de tomates
- a point of crushed garlic
- oil
- sauce Crème
Instructions
- Heighten a good spoonful of fondue de tomates with a point of crushed garlic.
- Make the omelette with oil and fill it with the tomato fondue.
- Surround it with a ribbon of saffroned sauce Crème.