OMELETTE LYONNAISE
t By
CELIA TIMMS)
Those who like the flavour of onion in an omelette | ‘should try this recipe, which! makes enough to serve two.; You will need: — 4 eggs 1 large onion 1 dessertspoon chopped parsley Salt Pepper Butter Method: Break eggs into a bowl, add salt, pepper and parsley. Slice onion very; finely and fry in butter until; soft. Add to the eggs and parsley and beat all lightly with a fork just to blend ingredients. Do not over-heat as this will make the eggs; watery. Heat about a tea-] 1 spoon of butter in a pan and when hot, but before it turns; brown, pour in mixture. When the underside is set. lift edges with palette knife or fish slice and tilt pan to allow any remaining liquid: to run over base. When omel-j ette is firm, fold over and; roll on to a heated plate.
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https://paperspast.natlib.govt.nz/newspapers/CHP19750412.2.60
Bibliographic details
Press, Volume CXV, Issue 33816, 12 April 1975, Page 6
Word Count
150OMELETTE LYONNAISE Press, Volume CXV, Issue 33816, 12 April 1975, Page 6
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Acknowledgements
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