Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 137

Soak three tablespoonfuls of stale crumbs in a cupful of milk for two hours. Beat six eggs—whites and yolks separately —very light. Into the yolks stir the soaked crumbs, and season the mixture with salt and pepper. Last of all, stir in with a few light strokes the stiffened whites. Butter a deep pudding dish, pour the mixture into this, set it on the lower grating of a quick oven and bake until light and brown. Sift brown crumbs over the top and serve the omelet as soon as it is removed from the oven.