SC - Orange Omelette - Question re. serving

[Susan P Laing]

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

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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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