Omelette au Fines Herbes
From The profession of cookery, from a French point of view, 1894
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 41. The excerpt below is the record exactly as published.
butter. Stir it once or twice, when it is set sufficiently, fold one half over, slip it out on to a dish, grate a little more cheese on the top, and serve very hot. If not too stale, the cheese may be sliced^ instead of grated. 122 "MAIGRE" DISHES. Mushroom Omelette. Remove tlie skins and stalks from half a dozen mushrooms ; cut them small, add a mmced shallot and teaspoonful of parsley, pepper and salt, then cook these together in a little butter. Make a plain omelette, lay the cooked mush- rooms on the one half, and fold over. Onion Omelette. Slice very thinly, and frizzle with the butter in the omelette pan, two small white onions. When they are brown, pour in the beaten eggs and seasoning', and cook as usual. Sprinkle the surface with a little parsley before bringing to table. Au Fines Herbes. Beat the eggs as for plain omelettes, and stir into them chopped chives, parsley, chervil, or an}^ herb available
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