Chapter XII · Eggs · No. 512
512—Omelet Parmentier
Add a pinch of chopped parsley to the eggs, and, when about to pour the latter into the omelet-pan, add two tablespoonfuls of potato cut into dice, seasoned, sautéd in butter, and very hot. Make the omelet in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 512, p. 189. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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