French Omelet from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Mix well together in a basin four whole eggs, two good tablespoonfuls of new milk, one and a half ounces of butter, a little salt and white pepper, and a tiny dust of nutmeg; melt one and a half ou...
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Ingredients
- salt
- white pepper
- new milk
- butter
- whole eggs
- nutmeg
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