Omelette Agnès Sorel (Omelette with Mushrooms, Chicken Purée and Scarlet Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grammes raw mushrooms
- butter
- 1 spoonful light purée of chicken
- 8 small rounds of scarlet tongue
- veal gravy
Instructions
- Sauté 30 grammes of sliced raw mushrooms in butter and bind them with a spoonful of light purée of chicken.
- Make the omelette and fill it with this mixture.
- Arrange 8 small rounds of scarlet tongue on the omelette, overlapping.
- Surround with a ribbon of veal gravy.