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 Thin whole-egg omelette with sweet filling.  Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)314. Sweet Omelettes. - Beat four eggs into a basin, add a tablespoonful of milk, a teaspoonful of sugar, a pinch of salt, and beat them well up ; put some nice butter into pan, put in the eggs, and fry as before described. Serve with sugar sifted over. See also: Friars Omelette Vaunt  |
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