Omelette au Thon (Tuna Omelette with Anchovy Butter)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grammes tuna in oil
- 2 spoonfuls Beurre d'anchois
Instructions
- Add 30 grammes of diced tuna in oil to the eggs.
- Make the omelette as usual.
- Moisten it with 2 spoonfuls of melted Beurre d'anchois.