SAVOURY OMELET.
Beat up three or four eggs with one dessert-spoonful of. parsley very finely minced, half a clove of shallot, also finely minced ; pepper and salt to taste. Put a piece of butter the size of an egg into a frying pan ; as soon as it is melted pour in the omelet mixture, and, holding the handle ot the pan with one hand, stir the omelet with the other by means of a spoon. The moment it begins to set, cease stirring, but keep shaking the pan for a minute or so ; then with the spoon double up the omelet, and keep shaking the pan until one side of the omelet has become a golden color, and it is ready.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/TO18850523.2.32
Bibliographic details
Observer, Volume 7, Issue 337, 23 May 1885, Page 6
Word Count
121SAVOURY OMELET. Observer, Volume 7, Issue 337, 23 May 1885, Page 6
Using This Item
No known copyright (New Zealand)
To the best of the National Library of New Zealand’s knowledge, under New Zealand law, there is no copyright in this item in New Zealand.
You can copy this item, share it, and post it on a blog or website. It can be modified, remixed and built upon. It can be used commercially. If reproducing this item, it is helpful to include the source.
For further information please refer to the Copyright guide.
Log in