Chapter XII · Eggs · No. 466
466—Scrambled Eggs with Herbs
Add to the scrambled eggs a tablespoonful of parsley, chervil pluches, chives, and tarragon leaves in equal quantities and chopped.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 466, p. 180. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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