Chapter XII · Eggs · No. 507
507—Omelet à la Lyonnaise
Finely mince half an onion, and cook it with butter in an omelet-pan, letting it brown slightly. Add the eggs, with which a large pinch of chopped parsley has been mixed, and make the omelet in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 507, p. 188. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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