1497 Omelette aux Fines Herbes

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Those chopped Fines Herbes which are added to the eggs are parsley, chives, chervil and tarragon in equal quantities and using 1tbs per omelette. It is absolutely incorrect to consider an omelette made only with parsley as an Omelette aux Fines Herbes.

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