1521 Omelette á la Paysanne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Fry until light brown 50 g (2 oz) lean bacon which has been cut into small dice and blanched. To the beaten eggs, add 1tbs thin slices of potato sautéed in butter, ½tbs shredded sorrel stewed with butter, and a pinch of coarsely chopped chervil. Tip this mixture on to the bacon, cook the eggs keep them soft and turn the omelette over in the pan like a pancake. Slide the omelette immediately on to a round dish.