1492 Omelette Crécy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Stuff the omelette with 1tbs of sliced red of carrot cooked in butter with a little sugar, then passed through a fine sieve. On top place 4 rounds of carrot cooked in White Bouillon and glazed. Surround with a cordon of Cream Sauce.