Omelet A La Fermiere

Ingredients

• one tablespoonful of very lean, cooked ham
• a pinch of chopped parsley

Method

1. 1

   Add to the beaten and seasoned eggs one tablespoonful of very lean, cooked ham cut into dice.

2. 2

   Pour the eggs into the omelet-pan, and cook them quickly, taking care to keep them very soft.

3. 3

   Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 110. The excerpt below is the record exactly as published.

OMELET A LA FERMIERE Add to the beaten and seasoned eggs one tablespoonful of very lean, cooked ham cut into dice. Pour the eggs into the omelet-pan, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley

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