Omelette aux Fines Herbes

Name: Omelette aux Fines Herbes
Ingredients: add 2 tablespoonfuls chopped parsley; mixed together with pepper and salt; Put a good lump of butter into the frying-pan

From Six little cooks, 1910

For a ham omelette, use half the amount of herbs and add chopped ham.

Presented as published in 1910. 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 Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 69. The excerpt below is the record exactly as published.

OMELETTE, aux fines herbes. Make according to the above recipe, but before turning into the frying-pan add two tablespoonfuls chopped parsley, green thyme and sweet majoram, mixed together with pepper and salt. Put a good lump of butter into the frying-pan

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