Omelette aux Fleurs de Salsifis

Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About


This omelette is not easy to make, not because it is difficult to do it well, but because it is not easy to get the necessary flowers. Salsifis flowers are not usually sold in shops; in fact, they are only to be found in the vegetable garden in the late spring. The best salsifis for this purpose is the one imported from Spain, which has black roots and yellow flowers.

Nip them literally in the bud, and wash them well in several waters to get rid of the kind of milk which oozes out when you break them. Then dry them in a cloth for a few minutes, after which cook them in butter till they are brown, with salt and pepper. Mix them with the beaten eggs and make your omelette in the ordinary way.

Do not be surprised to see the buds open in the hot butter. It affects them more quickly than the sun; some show a few already yellow petals. It is a pretty sight; also the taste is delicious.