SC - Orange Omelette - Question re. serving
Susan P Laing
Susan.P.Laing at mainroads.qld.gov.au
Sun Sep 12 23:31:33 PDT 1999
Hi all -
Just a question to the list regarding one of the recipes that was supposed to be
served at my last event but was shelved due to the cry of "too much food"
: ORANGE OMELETTE FOR HARLOTS AND RUFFIANS (MEDIEVAL KITCHEN P185)
The recipe in Medival Kitchen (by Redon) calls for this to be "served hot"
So the questions are :
A)Has anyone made it for an event and if so - how did you manage to get it from
the kitchen to the food bowls without it going cold
B) Does it taste alright when cool
& C) - I've heard that it's not precisely an "omlette" (ie fairly solid when
cooked) but more of a runny type of pudding - is this correct??
(I'm planning on playing with it next weekend but am interested in how others
found it)
Mari de Paxford
St Florians
_________________________________________________________________
ORANGE OMELETTE FOR HARLOTS AND RUFFIANS (MEDIEVAL KITCHEN P185)
6 Eggs
2 Oranges
1 Lemon
2 tbspns sugar
2 tbspns Olive Oil
1. Juice the oranges and lemon
2. Beat the eggs, add juice and sugar
3. Cook Omelette - serve hot
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