1478 Omelette Agnès Sorel

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 30 g (1 oz) sliced mushrooms sautéed in butter and mixed with a spoonful of purée of cooked chicken. Place 8 small rounds of overlapping red ox tongue on the omelette. Surround with a cordon of veal gravy.