1501 Omelette à la Forestière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sauté 50 g (2 oz) of morels in butter of which three of the best are cut in half and the rest sliced; mix the sliced ones with a little Meat Glaze. Sauté 40 g ( oz) lean bacon cut in dice and blanched; add the beaten eggs, make the omelette and stuff it with the sliced morels mixed with a pinch of chopped parsley. Place the 6 half morels in a line on top of the omelette and serve surrounded with a cordon of Jus lié.