SC - Omlette question

[Jenne Heise]

- --- Jenne Heise <jenne at mail.browser.net> wrote:

> 
> The original recipe says (according to _the Medieval
> Kitchen_):
> Take eggs and break them, with oranges, as many as
> you like. (snip for brevity)
> 
> Anyway, is there a way to do these en masse if you
> have a food service
> type griddle to work with? Can you do a big 'sheet'
> on the griddle and
> slice it up into smaller portions? Or no?


Absolutely.  Omellettes can be made in quantity, and
then cut into portions at service time.  Another
advantage is that omellettes hold fairly well on a
steam table (not so well under a heat lamp).  I have
even seen them made on full sheet pans, and finished
entirely in the oven.  

Balthazar of Blackmoor


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