1500 Omelette aux Fonds d’Artichauts

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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To the beaten eggs, add 50 g (2 oz) sliced raw artichoke bottoms cooked in butter. At the same time prepare 5 thicker slices, cooked in butter and placed on one side. Make the omelette and place the five thick slices on top. Surround the omelette with a cordon of Jus lié.