1493 Omelette aux Crevettes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 25 g (1 oz) cooked shrimps mixed with 1tbs Sauce Crevette. Cut open the omelette lengthways and place a bouquet of shrimps or prawns heated in a little butter in the opening. Surround with a cordon of Sauce Crevette.