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Bread Omelet, No.1

  • 4 eggs
  • Bread
  • Milk, water, cream, white wine, gravy, lemon juice, brandy or rum
  • Nutmeg
  • Pepper
  • Salt
  • Butter
Break the eggs into a bowl. Soak the bread in either milk, water, cream, white wine, gravy, lemon juice, brandy or rum depending on whether the omelet is intended to be sweet or savory. Beat the eggs well together with a little nutmeg, pepper and salt. Add the bread and, beating constantly (or the omelet will be crumbly), get a frying pan ready, buttered and made thoroughly hot. Put in the omelet. Do it on one side only. Turn it upon a dish and fold it double to prevent the steam from condensing.

Sponge cake, grated biscuit or pound cake may replace the bread for a sweet omelet. Pounded loaf sugar should be sifted over it and the dish decorated with lumps of currant jelly. This makes for a nice dessert!
Submitted by Tess M Jun 9, 2009 15 min 30 min 45 min


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