Omelette aux Fines Herbes
From English and French cookery, 1890
Can be varied with minced ham or vegetables.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 79. The excerpt below is the record exactly as published.
Omelette aux Fines Herbes.— Beat 4 or 6 eggs lightly, and mix in a small pinch of salt and pepper, a heaped teaspoonful of finely- chopped parsley, and J a teaspoonful of minced onions, cloves, or shallots. Dissolve 2 ounces of fresh butter
Cook this with the app: pantry check, scaling, and the assistant.