Omelette a la Paysanne

Name: Omelette a la Paysanne
Yield: 2 servings
Ingredients: Fry with butter, in the omelette-pan, two ounces of breast of bacon cut into dice.; one tablespoonful of finely-sliced potatoes sauted in butter; one-half tablespoonful of chopped parsley; a pinch of crushed chervil

From Soyer's standard cookery, 1912

Serves 2

Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 153. The excerpt below is the record exactly as published.

Omelette a la Paysanne. Fry with butter, in the omelette-pan, two ounces of breast of bacon cut into dice. Add to the eggs one tablespoonful of finely-sliced potatoes sauted in butter, one-half tablespoonful of chopped parsley, and a pinch of crushed chervil

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