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A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Persillade (French pronunciation:) is a sauce or seasoning mixture of parsley (French: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. [ 1 ] In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's mise en place .
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
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Half section of Italian or French bread with garlic butter, containing ham and Provel cheese, topped with paprika, then toasted. Gilgeori toast: South Korea: Korean street toasted sandwich with omelet, ham, shredded cabbage and other vegetables, with a topping of sugar, ketchup, mayonnaise and mustard. [18] [19] Glasgow Oyster: United Kingdom
Butter makes one more appearance just before serving. For Alton, that means buttering the serving plate, while Antonia rubs the butter directly atop the folded omelet. 10.
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