vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelette Provencale
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 81. The excerpt below is the record exactly as published.
Omelette Provencale. — Slice up three or four trimmed mushrooms and place in a stewpan with an ounce of butter, and let them cook for five minutes. Peel a tomato and cut it into small slices and put it into the saucepan, adding the salt, a little pepper, a finely-chopped clove of garlic, and a few sprigs of K 2 148 THE HOUSEHOLD parsley should now be added. Stew for five minutes. Carefully break three fresh eggs
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