No. 2906
Shrimp Omelet
Omelette aux Crevettes
Cut each shrimp in quarter-inch squares and mingle with an allemande sauce (No. 407) well buttered with lobster butter (No. 580); season, adding lemon juice, and just when ready to serve fill the omelet with the same and finish as for an Argentine omelet (No. 2878); pour the sauce around. The shrimps may be replaced by lobster or hard-shell crab meat.