Omelette à la Crécy

Ingredients

• 2 small spoons carrot purée (rouge de carotte émincé)
• 4 slices carrot rounds
• cream sauce (sauce Crème)

Instructions

1. Prepare a carrot purée by finely slicing raw carrot and cooking it gently in butter with a pinch of sugar until tender, then passing it through a sieve. Fill the omelette with 2 small spoonfuls of this purée.
2. Arrange 4 carrot rounds—which have been cooked in consommé and glazed—on top of the omelette. Surround the omelette with cream sauce (sauce Crème).