CookEat Recipe
Green Omelette
An eight-egg omelette flecked with parsley, watercress and chervil. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0395. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Wash/dry herbs and use selected clarified butter. Verify egg-dish centre reaches 74°C; printed stir and two rests are guides. Limites : Prepared watercress quantity is relative to the chopped parsley, without printed mass or count. Pan size, fold dimensions, yield and actual time to 74°C remain unknown.
Method
Steps
Step 1
Finely chop the parsley from three branches, an equal prepared quantity of watercress, and the green part of one chervil branch. Beat with eight eggs, 60 mL cold milk, half teaspoon salt and the separate white pepper for two minutes.
Step 2
Heat clarified butter in broad pan. Add eggs, stir two minutes, rest thirty seconds, fold near side then opposite side to centre, rest another thirty seconds. Continue as needed until egg dish reaches 74°C; turn onto warm dish.
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