Savoury Omelet (Omelette aux Fines Herbes)
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 526. The excerpt below is the record exactly as published.
Savoury Omelet (Omelette aux Fines Herbes) A plain omelet, made as in last recipes, may be flavoured in various ways, but one of the simplest is by the addition of a small quantity of herbs, finely minced or powdered, such as minced tarragon, chervil, thyme, marjoram, &c., or a mixture of the same. A very little minced chives or shallot may also be used, but this is a matter of taste, or the basin in which the eggs are beaten may be rubbed round with a clove of garlic
Cook this with the app: pantry check, scaling, and the assistant.