Chapter XII · Eggs · No. 501
501—Omelet à la Fermière
Add to the beaten and seasoned eggs one tablespoonful of very lean, cooked ham cut into dice. Pour the eggs into the omelet-pan, and cook them quickly, taking care to keep them very soft. Let the outside harden slightly; tilt into the dish after the manner of a pancake, and besprinkle the surface with a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 501, p. 187. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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