Omelette aux Fines Herbes a la Frangaise

Ingredients

• 6 eggs
• 1 tablespoonful cream
• 2 dessertspoonfuls chopped parsley
• a sprig of chervil
• a clove of garlic
• pepper and salt
• 1 oz. butter
• a leaf or two of green tarragon
• A small chopped shallot may be added to the butter and fried a little, if liked.

Method

1. 1

   Break the eggs into a basin, add the cream, and beat up well; add the chopped herbs and seasoning.

2. 2

   Cut the clove of garlic and wipe the inside of the omelet-pan with the cut side.

3. 3

   Melt the butter in this pan, clarify, and when hot pour in the egg mixture.

4. 4

   Stir over a brisk fire with a fork until the eggs begin to set, then roll towards the side of the pan opposite the handle, and give it the shape of an oval cushion.

5. 5

   Allow it to take colour, turn out on a hot dish, and serve.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 509. The excerpt below is the record exactly as published.

Omelette aux Fines Herbes a la Frangaise. — 6 eggs, 1 tablespoonful cream, 2 dessertspoonfuls chopped parsley , in- cluding a leaf or ttoo of green tarragon and a sprig of chervil, a pinch of szveet herbs, 1 oz. butter, a clove of garlic, pepper and salt. Break the eggs into a basin, add the cream, and beat up well ; add the chopped herbs and seasoning. Cut the clove of garlic and wipe the inside of the omelet-pan with the cut side. Melt the butter in this pan, clarify, and when hot pour in the egg mixture. Stir over a brisk fire with a fork until the eggs begin to set, then roll towards the side of the pan opposite the handle, and give it the ^ shape of an oval cushion. Allow it , to take colour (a golden brown). Turn out on an oval dish (hot), and serve. Tarragon and sweet herbs, or the flavour of garlic, may be omitted. A small chopped shallot may be added to the butter and fried a little, if liked.

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