Fines Herbes
From The new practical cookery guide, 1913
Presented as published in 1913. 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 The new practical cookery guide (1913) by E. Seurre, page 56. The excerpt below is the record exactly as published.
fines herbes and tomato inside. Czarine — Served with cucumber a la creme inside, veloute round. Danoise — Little anchovy essence mixed with the eggs, and a cream sauce mixed with capers, and dice of smoked salmon over. Omelettes. 135 Diocletien — Served with puree of creamed lettuce folded inside, cream sauce round. Drotshena — Russian omelette, little flour and cream beaten with the eggs, salt and pepper, cooked both sides half-moon shape, beurre noisette (browned butter) over. Durand — Mixed with pointes, julienne of fonds, mushrooms, and truffe, jus lie round. Espagnole — Mixed with slices of potatoes fried in oil, a few pimentoes, tomato sauce round. Fermiere — Mixed with chopped ham and fines herbes. Fines herbes — Mixed with chopped parsley, chive, tarragon, and chervil
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