1503 Omelette Grandval

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 2tbs of Tomato Fondue flavoured with garlic. Coat the omelette with a well-buttered Tomato Sauce and arrange slices of hot hard-boiled egg overlapping on top.