Chapter XII · Eggs · No. 502
502—Omelet aux Fines Herbes
Add to the eggs one tablespoonful of parsley, chervil, chive, and tarragon leaves, all to be finely chopped and almost equally apportioned.
Make the omelet in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 502, p. 187. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →