Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 138

Chop finely parsley, thyme, summer savory, chives, or any green herbs you fancy; make two tablespoonfuls in all; season with paprika and celery salt. Make an omelet in the usual way, pour into the pan, and, before it forms, sprinkle the herbs over the surface, stirring gently to mix them. Cook then as you would a plain omelet. A parsley omelet is made according to this recipe, using no herbs except parsley.