1504 Omelette Hongroise

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 1tbs of finely shredded onion cooked in butter with a small pinch of paprika and mixed with 1tbs roughly chopped flesh only of tomato, seasoned and sautéed in butter. Surround the omelette with a cordon of Sauce Hongroise.