Omelet A La Paysanne

Ingredients

• two oz. of breast of bacon
• one tablespoonful of finely-sliced potatoes
• one-half tablespoonful of ciseled sorrel
• a pinch of concassed chervil

Method

1. 1

   Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice.

2. 2

   Add to the eggs one tablespoonful of finely-sliced potatoes sautéed in butter, one-half tablespoonful of ciseled sorrel stewed in butter, and a pinch of concassed chervil.

3. 3

   Pour the whole over the bacon-dice; cook the eggs quickly, keeping them soft; turn the omelet after the manner of a pancake, and tilt it immediately on to a round dish.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 111. The excerpt below is the record exactly as published.

OMELET A LA PAYSANNEB Frizzle with butter, in the omelet-pan, two oz. of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sautéd in butter, one-half tablespoonful of ciseled sorrel stewed in butter, and a pinch of concassed chervil

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