A RECIPE.
FRENCH SAVOURY OAIELET.
Take 3 eggs, loz. butter, 1 tablespoonful milk, 1 onion, 1 dessertspoonful chopped parsley. Alince the onion very finely and fry it carefully in tho butter for five minutes. Beat the eggs well with the milk and add seasoning and parsley. Pour the beaten eggs into the pan and stir over a fairly high gas till it begins to set. Push it to one side of the pan, and when it is slightly browned fold it in half and turn out on to a hot dish and serve at once garnished with parsley.
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https://paperspast.natlib.govt.nz/newspapers/MS19390124.2.172
Bibliographic details
Manawatu Standard, Volume LIX, Issue 47, 24 January 1939, Page 11
Word Count
98A RECIPE. Manawatu Standard, Volume LIX, Issue 47, 24 January 1939, Page 11
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