Arbulyastra
10 servings
30 minutes
A recipe from the book "Mesnagier de Paris", published at the very end of the 14th century. The ancestor of the modern French omelet aux fin herbs - an omelet with various herbs.
1
Take two leaves of canupere and half of fragrant rue, or not at all, as it has a strong smell and is bitter. Take no more than four leaves of wild celery, mint, and sage, as each of these herbs has a strong flavor. Take a bit more marjoram, even more fennel, and even more parsley. Take equal amounts of leek, chard, violet leaves, spinach, lettuce, and nutmeg sage until you have two full handfuls. Clean and rinse with cold water, then drain, let dry, and grind two pieces of ginger.
- Green: to taste
- Grated ginger: pinch
2
Put everything in a mortar and grind all the herbs together with the ground ginger two or three times.
- Green: to taste
- Grated ginger: pinch
3
Then take sixteen eggs, beat the whites and yolks well together, and mix with everything mentioned above. Divide in half and fry thick omelets from each part as described below: first, heat vegetable or animal oil or any fat you like in a pan. Once the pan is hot on all sides, pour in the eggs with herbs and constantly stir with a wooden spatula. Grate good cheese on top, but do not mix the cheese with the eggs, otherwise, the cheese that ends up at the bottom will stick to the pan. Then watch to ensure the edges do not stick or burn.
- Chicken egg: 16 pieces
- Green: to taste
- Grated ginger: pinch
- Grated Parmesan cheese: 2 tablespoons
- Butter: 50 g
4
Know how your herbs will fry, give your arbulyastra a square or round shape, and eat it not hot and not cold.