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[kingstaste at mindspring.com]

Herbolat, or Herbolace is like an open-faced omlette or a crustless quiche
with herbs.
Note the very sensible instructions about the addition of chees at the end.
Christianna

One Herbolace Or Two of Eggs (Le Menagier de Paris, p. 274)
Take of dittany two leaves only, and of rue less than the half or naught,
for know that it is strong and bitter; of smallage, tansey, mint, and sage,
of each some four leaves or less, for each is strong; marjoram a little
more, fennel more, parsley more still, but of porray, beets, violet leaves,
spinach, lettuces and clary, as much of the one as of the others, until you
have two large handfuls.  Pick them over and wash them in cold water, then
dry them of all the water, and bray two heads of ginger, then put your herbs
into the mortar two or three times and bray them with the ginger. And then
have sixteen eggs well beaten together, yolks and whites, and bray and mix
them in the mortar with the things abovesaid, then divide it in two and make
two thick omelettes, which you shall fry as followeth.  First you shall heat
your frying pan very well with oil, butter or such other fat as you will,
and when it is very hot all over and especially towards the handle, mingle
and spread your eggs over the pan and turn them often over and over with a
flat palette, then cast good grated cheese on the top, and know that it is
so done, because if you grate cheese with the herbs and eggs, when you come
to fry your omelette, the cheese at the bottom will stick to the pan, and
thus it befals with an egg omelette if you mix the eggs with the cheese.
Wherefore you should first put the eggs in the pan, and put the cheese on
the top, and then cover the edges with eggs, and otherwise it will cling to
the pan.  And when your herbs be cooked in the pan, cut your herbolace into
a round or square and eat it not too hot nor too cold.