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Friar's Omelette

Eggs
Historic

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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