Omelet A La Rossini

Ingredients

• one Bessecene eel of cooked foie gras
• as much truffle, cut into small dice

Method

1. 1

   Add to the beaten and seasoned eggs one Bessecene eel of cooked foie gras and as much truffle, cut into small dice.

2. 2

   Having dished the omelet, place in the middle thereof a small rectangular piece of heated foie gras, and two slices of truffle on either side of the latter.

3. 3

   Surround it with a thread of half-glaze flavoured with truffle essence.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 112. The excerpt below is the record exactly as published.

OMELET A LA ROSSINI Add to the beaten and seasoned eggs one Bessecene eel of cooked foie gras and as much truffle, cut into small dice

Cook this with the app: pantry check, scaling, and the assistant.