Omelet Aux Fines Herbes

Ingredients

• one tablespoonful of parsley
• one tablespoonful of chervil
• one tablespoonful of chive
• one tablespoonful of tarragon

Method

1. 1

   Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned.

2. 2

   Make the omelet in the usual way.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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 AUX FINES HERBES Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned. Make the omelet in the usual way. 503—_OMELET WITH VEGETABLE MARROW FLOWERS Add to the eggs one and one-half oz. of the calices of freshly-plucked and young vegetable-marrow flowers; cisel and 188 GUIDE TO MODERN COOKERY stew them, and add thereto a pinch of chopped parsley. Sur- round the omelet with a thread of tomato sauce. N.B.—This omelet may be made with oil, as well as with butter. 504—OMELET WITH CHICKEN’S LIVER Stuff the omelet with two tablespoonfuls of chicken’s liver, which should be cut into dice or finely sliced, seasoned, quickly sautéd in butter, and cohered with half-glaze. Dish the omelet, make an opening lengthwise in the centre, and place one table- spoonful of chick

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