Omelette Japonaise (Omelette with Crosnes)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 omelette
- 2 small spoonfuls crosnes
- Butter
- A pinch of chopped parsley
- Light sauce Béchamel
Instructions
- Blanch the crosnes, then stew them in butter.
- Add a pinch of chopped parsley to them.
- Fill the omelette with 2 small spoonfuls of this.
- Surround the omelette with a cordon of light sauce Béchamel.