Omelet aux Fines Herbes

Ingredients

• six eggs
• a small pinch of salt
• a pinch of pepper
• a heaped teaspoonful of finely chopped parsley
• half a teaspoonful of minced onions
• 2 ozs. of fresh butter

Method

1. 1

   Break six eggs into a bowl.

2. 2

   Beat them lightly, and mix with a small pinch of salt, a pinch of pepper, a heaped teaspoonful of finely chopped parsley, and half a teaspoonful of minced onions.

3. 3

   Dissolve 2 ozs. of fresh butter in a hot frying-pan over a gentle fire.

4. 4

   Pour in the mixture and proceed in the usual way.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 121. The excerpt below is the record exactly as published.

Omelet aux Fines Herbes. — Break six eggs into a bowl. Beat them lightly, and mix with them a small pinch of salt and pepper, a heaped teaspoonful of finely chopped parsley, and half a teaspoonful of minced onions, cloves, or shallots. Dissolve 2 ozs. of fresh butter into a hot fry- ing-pan over a gentle fire. Pour in the mixture and proceed in the usual way. Omelets may be extensively va- ried. A little minced ham, or cooked vegetables, or fish sauce, or jam may be put in either with the eggs or placed in their centre when they are partially cooked, and the omelet should then be named after the pecul- iar flavoring. Time to fry, four or five minutes. Omelet, Kidney. — Take the remains of a cold veal kidney, or, if this is not at hand, cut a fresh one into slices and fry it over a clear fire for three or four minutes. Mince it very finely, season with salt and cayenne, and mix two table-spoonfuls of the mince with the well-beaten yolks of six and the whites of three eggs. Add 3 ozs. of fresh butter, broken small. Put 2 ozs. of butter in an omelet-pan, let it remain on a slow fire until it bub- bles, then pour in the mixture, and stir briskly for three or four minutes until the eggs are set. Fold the edges of the omelet over neatly, and turn it carefully upon a hot dish. Serve immediately. If cooked too much it will be tough. Omelet, Mushrooms. — Cut three or four mushrooms into small pieces ; beat the eggs, and mix the mush- rooms with them. Then make the omelet. Omelet, Onion. — Cut a large Span- ish onion into dice, and fry these in a little hot butter until they are tender without being browned. Drain them from the fat, and mix with them half a dozen eggs, slightly beaten. Add a pinch of salt, two pinches of peppe

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