Scrambled Eggs with Fines Herbes
From European and American cuisine, 1914
Serves 1
Garnish with small round-shaped bread crostons.
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 European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 356. The excerpt below is the record exactly as published.
Scrambled Eggs with Fines Herbes.— Place a saucepan with 2 ounces butter and 2 tablespoonfuls fine*chopped onions over the fire, cook 3 minutes ; add 2 tablespoonfuls fine-chopped mushrooms, cook 2 minutes; season with Yg teaspoonful seasoning salt. Beat 6 eggs in a bowl until very light, add 4 tablespoonfuls cream, beat 2 minutes longer ; add to the saucepan, stir until the eggs begin to thicken ; then draw to side of stove, add 1 teaspoonful fine-chopped parsley
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