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Friar's Omelette


Whisked egg with butter, fried, strewn with crumb and sugar, baked (Walsh 1859, White 1932, etc)

Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Friar's Omelets.
995. Prepare twelve apples as for sauce, and stir in a quarter of a pound of sugar and a quarter of a pound of butter; when cold, add four eggs well beaten, and fry in butter or lard made very hot, as for French frying, or proceed as follows: Well butter a dish, strew bread-crumbs or vermicelli over it, so as to make them stick to it, put in the mixture, then strew crumbs or vermicelli plentifully over the top; when baked, turn it out of the dish and strew sugar over.

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