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(German) - (Pennsylvania Germans)

For this excellent omelette or "eierkuchen," as Aunt Sarah called it,
she used the following:
3 fresh eggs.
1 cup sweet milk.
3 level tablespoonfuls of flour.
She placed on the range a small fry pan (size of a tea plate),
containing one tablespoonful of butter. She then placed 3
tablespoonfuls of flour in a bowl, mixed smoothly with a portion of
the cup of milk, then added the three yolks of eggs which had been
lightly beaten and the balance of the milk and a pinch of salt.
Lastly, she stirred in lightly the stiffly-beaten whites of eggs.
Poured all into the warmed fry-pan and placed it in a moderately hot
oven until lightly browned on top. The omelette when cooked should be
light and puffy, and remain so while being served. Double the omelette
together on a hot platter and sprinkle finely chopped parsley over the
top. Serve immediately.

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