Omelet A La Provencale
From A guide to modern cookery, 1909
Serves 1
The nature of this preparation demands the use of oil in treating the tomato, but, failing oil, clarified butter may be used.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 112. The excerpt below is the record exactly as published.
OMELET A LA PROVENCALE Rub the bottom of the omelet-pan lightly with a clove of garlic; put two tablespoonfuls of oil into the utensil, and heat it until it smokes. Throw into the oil a fine, peeled, pressed, and pipped tomato, cut into dice and besprinkled with a pinch of concassed parsley
Cook this with the app: pantry check, scaling, and the assistant.