Omelet Zingara

Name: Omelet Zingara
Cuisine: France
Ingredients: 1 tablespoon julienne (fine matchstick strips) of mushrooms; to taste lean ham; to taste truffle; to taste tomato fondue (tomato paste or reduced tomato coulis); as needed Demi-glace (half-glace; rich brown sauce reduction) tomatée

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

1 tablespoon julienne (fine matchstick strips) of mushrooms
to taste lean ham
to taste truffle
to taste tomato fondue (tomato paste or reduced tomato coulis)
as needed Demi-glace (half-glace; rich brown sauce reduction) tomatée

Instructions

Prepare a julienne of mushrooms and lean ham, along with diced truffle. Bind these ingredients together with tomato fondue (tomato paste or reduced coulis).
Fill the omelet with this mixture and fold it closed. Plate the omelet and encircle its base with a cordon (thin border line) of tomato-enriched Demi-glace applied with a piping bag.