Omelet with Herbs

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
Instructions (5)
  1. Break into a basin four whole eggs, add three tablespoonfuls of new milk, one ounce of butter, half a saltspoonful of salt, a pinch of white pepper, a dust of castor sugar, a very tiny dust of nutmeg, half a small eschalot, chopped fine and then pressed in a cloth, a teaspoonful of finely chopped parsley, similarly pressed, and a small pinch of thyme and bayleaf.
  2. Mix all together with a fork.
  3. Put one and a half ounces of butter in the omelet pan and when it is quite hot pour in the mixture.
  4. Lightly move it about with a wooden spoon.
  5. When the mixture thickens, roll it over with a palette knife into the shape of a half-moon and turn it on to a warm dish.
Original Text
Omelet with Herbs. (Omelette aux fines Herbes.) Break into a basin four whole eggs, add three tablespoonfuls of new milk, one ounce of butter, half a saltspoonful of salt, a pinch of white pepper, a dust of castor sugar, a very tiny dust of nutmeg, half a small eschalot, chopped fine and then pressed in a cloth, a teaspoonful of finely chopped parsley, similarly pressed, and a small pinch of thyme and bayleaf. Mix all together with a fork, then put one and a half ounces of butter in the omelet pan and when it is quite hot pour in the mixture; lightly move it about with a wooden spoon, and when the mixture thickens, roll it over with a palette knife into the shape of a half-moon and turn it on to a warm dish.
Notes
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