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1
1036
Enquire within upon everything
·
Robert Kemp Philp
494
1310.
Miss
Acton's
Observations
on
Omelettes,
Pancakes,
Fritters,
&c.
"There
is
no
difficulty
in
making
good
omelettes,
pancakes,
or
fritters;
and,
as
they
may
be
expeditiously
prepared
and
served,
they
are
often
a
very
convenient
resource
when,
on
short
notice,
an
addition
is
required
to
a
dinner.
The
eggs
for
all
of
them
should
be
well
and
lightly
whisked;
the
lard
for
frying
batter
should
be
extremely
pure
in
flavour,
and
quite
hot
when
the
fritters
are
dropped
in;
the
batter
itself
should
be
smooth
as
cream,
and
it
should
be
briskly
beaten
the
instant
before
it
is
used.
All
fried
pastes
should
be
perfectly
drained
from
the
fat
before
they
are
served,
and
sent
to
table
promptly
when
they
are
ready.
"Eggs
may
be
dressed
in
a
multiplicity
of
ways,
but
are
seldom
more
relished
in
any
form
than
in
a
well-made
and
expeditiously
served
omelette.
This
may
be
plain,
or
seasoned
with
minced
herbs
and
a
very
little
shalot,
when
the
last
is
liked,
and
is
then
called
Omelettes
aux
fines
herbes;
or
it
may
be
mixed
with
minced
ham
or
grated
cheese:
in
any
case
it
should
be
light,
thick,
full-tasted,
and
fried
only
on
one
side;
if
turned
in
the
pan,
as
it
frequently
is
in
England,
it
will
at
once
be
flattened
and
rendered
tough.
Should
the
slight
rawness,
which
is
sometimes
found
in
the
middle
of
the
inside
when
the
omelette
is
made
in
the
French
way,
be
objected
to,
a
heated
shovel,
or
a
salamander,
may
be
held
over
it
for
an
instant,
before
it
is
folded
on
the
dish.
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