1478 Omelette Agnès Sorel

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.