Omelette Masséna

Ingredients

• 3 eggs eggs
• 25 grams artichoke bottoms (fonds d'artichauts)
• 1 tablespoon tomato sauce
• 2 slices bone marrow (moelle)
• to taste meat glaze (glace de viande)
• to finish Béarnaise sauce
• as needed butter

Instructions

1. Sauté the finely sliced artichoke bottoms in butter until tender and lightly colored. Bind them with a spoonful of tomato sauce and keep warm.
2. Prepare the omelette by beating the eggs lightly with salt and a turn of pepper. Cook in a hot buttered pan, stirring gently until the eggs are just set but still creamy in the center.
3. Spoon the artichoke mixture onto the omelette and fold it in half to enclose the filling.
4. Slide the omelette onto a serving plate. Arrange the two poached slices of bone marrow on top, then coat them with meat glaze (glace de viande).
5. Pipe or spoon a border of Béarnaise sauce around the omelette and serve at once.