Josceline Dimbleby

Classic French Omelette

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Preparation info
    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

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Method

  1. Heat 15 g (½ oz) butter per 2 eggs in a hot pan until foaming. Add the beaten, seasoned eggs and stir with a fork for 8–