1496 Omelette à la Fermière

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Add 100 g ( oz) lean chopped ham to the beaten eggs. Make the omelette flat, do not turn it over and keep it very soft. Slide it on to a dish and sprinkle the surface with a pinch of chopped parsley.