1516 Omelette Nantua

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Stuff the omelette with 30 g (1 oz) crayfish tails mixed with a little Sauce Nantua and place 2 nice crayfish tails on the top with a slice of truffle between them. Surround the omelette with a cordon of Sauce Nantua.