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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 ...
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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In Iceland, french fries are served either salted or seasoned with a special blend of spices (including salt, sugar, onion powder, garlic powder, black pepper, MSG, and various other seasonings) marketed as French Fry Mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup. Fries are commonly sold in fast food outlets as a side dish.
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Depending on the source, butter or crème fraîche is dropped into a hot long-handled copper pan, the pan is placed into a hot oven until the butter is melted, then the egg mixture is added, and the pan placed over a wood-fired flame to cook. [6] [9] Poulard responded to a request for the recipe with [10] [11]
In French cuisine, rémoulade is a derivative of the mayonnaise sauce, with the addition of mixed herbs (parsley, chives, chervil and tarragon), capers, diced cornichons and, optionally, some anchovy essence or chopped anchovies. [2]