Recipe or source entry
Omelet with Parmesan Cheese
Break four eggs into a basin; then add two ounces of grated Parmesan cheese, some mignionette-pepper and. a little salt; beat the whole well together, and finish the omelet as previously directed.
Source and transcription details
- Source
- Francatelli, 1868 edition
- Content status
- transcription
- Review status
- imported-unreviewed
- Legacy file
public/chapter17/omelet-with-parmesan.html- Legacy revision
8531e8373e9b- Source checksum
32a93e867a3f2e8266add2938204c3e8f5415e3db2c9d70ad23b401c28e0a104- Legacy text checksum
7414e00a38bf1f4690d2c065a6d604026717759aae3f48a3769f7fdf6c1557d6
Cite this page
Omelet with Parmesan Cheese. Charles Elmé Francatelli, in The Cook's Guide and Housekeeper's & Butler's Assistant (1868), digital transcription.
https://www.thecooksguide.com/chapter17/omelet-with-parmesan.html