CookEat Recipe
Omelette with Chervil
One folded eight-egg omelette with fresh chervil leaves. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1443. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use identified fresh chervil and pan size; verify egg 74°C/pasteurized route rather than source phases. Preserve whole folded presentation. Limites : Chervil leaf mass, pan geometry, egg set, cooking time and actual yield are unmeasured. Two branches supply leaves; they are not two leaves or two omelettes.
Method
Steps
Step 1
Beat EIGHT eggs with HALF GILL milk, HALF TSP salt, TWO SALTSPOONS pepper and leaves of TWO chervil branches TWO MINUTES.
Step 2
Heat ONE tablespoon butter, add the eggs and stir TWO minutes. Rest THIRTY seconds, fold opposite sides to meet at the centre, then rest ONE minute. Continue as needed until the egg-dish centre reaches 74°C. Turn the whole omelette onto a hot dish and serve.
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