Omelette à l'Oseille (Omelette with Sorrel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- plain omelette
- 1 large spoonful sorrel
- butter
- 1 pinch chopped chervil
Instructions
- Shred the sorrel and melt it in butter.
- Combine it with a pinch of chopped chervil.
- At the moment of rolling the omelette, fill it with the sorrel.