Omelette in an Overcoat

Name: Omelette in an Overcoat
Cuisine: France
Ingredients: mushrooms; spring onions; water; toasted breadcrumbs; milk; parsley; manner; melted butter; egg omelette; shallots; flour; eggs; butter; cold-water

Preparation info

Difficulty
Easy

Appears in

The Alice B Toklas Cookbook

By Alice B. Toklas

Published 1954

About

Method

Put in a saucepan over medium heat 3 tablespoons butter with 1 tablespoon chopped parsley