Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
Atlanta Constitution, Oct. 25, 1887 -- page 9
French Omelette
Four eggs
three tablespoonfuls of milk
one teaspoonful of sweet herbs chopped fine (parsley, lemon thyme, marjoram: dried herbs in the winter,)
Two teaspoon fulls of grated cheese
three ounces of butter
Beat up the eggs, then add the milk, herbs and cheese; put butter in a hot frying pan; let boil until it sputters, then pour in the omelette, stir it around carefully one way until it thickens, then shake if a little that it does not stick to the pan, and serve up hot.
French Omelette
Four eggs
three tablespoonfuls of milk
one teaspoonful of sweet herbs chopped fine (parsley, lemon thyme, marjoram: dried herbs in the winter,)
Two teaspoon fulls of grated cheese
three ounces of butter
Beat up the eggs, then add the milk, herbs and cheese; put butter in a hot frying pan; let boil until it sputters, then pour in the omelette, stir it around carefully one way until it thickens, then shake if a little that it does not stick to the pan, and serve up hot.
Bringing the