Omelet with Vegetables (Omelette a la Jardiniere)

Ingredients

• Take the remains of nicely cooked vegetables,

Method

1. 1

   Take the remains of nicely cooked vegetables, such as carrot, turnip, cauliflower, green peas, French beans, asparagus, leeks, &c., cut them in small pieces, and warm them in a little good sauce.

2. 2

   Then make either a plain or a savoury omelet, and before folding it over put 1 or 2 table-spoonfuls of the vegetable mixture in the centre.

3. 3

   Any remaining vegetable may be used to garnish the dish.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 530. The excerpt below is the record exactly as published.

Omelet with Vegetables (Omelette a la Jardiniere) Take the remains of nicely cooked vegetables,

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