Eggs Scrambled Fines Herbes
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 151. The excerpt below is the record exactly as published.
Eggs Scrambled Fines Herbes. Add to the scrambled eggs a tablespoonful of chopped pars- ley, chervil and tarragon leaves
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