Omelette aux Fines Herbes

Ingredients

• Break eight eggs
• a teaspoonful of very finely chopped eschalots
• one of chopped parsley
• a half-one of salt
• a pinch of pepper
• three large tablespoonfuls of cream
• two ounces of butter

Method

1. 1

   Break the eggs in a stew-pan, add eschalots, parsley, salt, pepper, and cream; beat well.

2. 2

   Heat butter in an omelet-pan, pour in the eggs, stir quickly until set, then shake the pan to color the omelet.

3. 3

   Turn it onto a dish and serve immediately.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 33. The excerpt below is the record exactly as published.

Omelette aux Fines Herbes. “ Break eight eggs in a stew-pan, to which add a teaspoonful of very finely chopped eschalots, one of chopped parsley, a half-one of salt, a pinch of pepper, and three large tablespoonfuls of cream ; beat them well together ; then put two ounces of butter

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