Omelet à la Bouchère (Butcher's Style)

Name: Omelet à la Bouchère (Butcher's Style)
Cuisine: France
Ingredients: 30 grams bone marrow (moelle); 4 slices bone marrow (moelle); to taste meat glaze (glace de viande)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

30 grams bone marrow (moelle)
4 slices bone marrow (moelle)
to taste meat glaze (glace de viande)

Instructions

Prepare a standard omelet. Dice 30 grams of very fresh bone marrow and poach it. Bind the poached marrow dice with a thread of meat glaze (glace de viande). Use this mixture to fill the omelet. Arrange four poached slices of bone marrow on top, each coated with blond meat glaze (glace de viande blonde).