Julia Child's Omelette Garnishings and Fillings

Directions

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Aux Fines Herbes [With Herbs]

Beat into the eggs at the beginning 1 tablespoon of minced fresh herbs such as chervil, parsley, chives, and tarragon. Sprinkle more of the same over the finished omelette.

Au Fromage [With Cheese]

After the eggs have set for 2 or 3 seconds in the pan at the point indicated in either of the two omelette recipes, sprinkle in 1 or 2 tablespoons of grated Swiss or Parmesan cheese and finish the omelette. If you wish, sprinkle more cheese over the completed omelette, dot with butter, and run quickly under a very hot broiler to melt and brown the cheese.

Beat 2 or 3 tablespoons of cooked purée of spinach, page 469, into the eggs at the beginning, then proceed with the omelette as usual.

Sprinkle 1/4 cup of any of the following cooked ingredients over the eggs after they have set for 2 or 3 seconds in the pan at the point indicated in either of the two omelette recipes, then proceed with the omelette as usual:

• Diced sauteed potatoes and minced herbs
• Diced truffles
• Diced sauteed ham, chicken livers, or mushrooms
• Diced cooked asparagus tips or artichoke hearts
• Diced cooked shrimp, crab, or lobster
• Cubes of stale white bread sautéed in butter

Random House Canada

Excerpted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. Copyright 2001 by Julia Child, Louisette Bertholle, and Simone Beck. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.