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(German) - (Pennsylvania Germans)

In a bowl containing 1 cup of soft bread crumbs pour 1 cup of sweet
milk, then add the slightly-beaten yolks of three eggs, a little
pepper and salt, then the stiffly-beaten whites of the three eggs.
Place in a fry-pan a tablespoonful of butter and 1 of lard or
drippings; when quite hot pour the omelette carefully in the pan. When
it begins to "set" loosen around the edges and from the bottom with a
knife. When cooked turn one side over on the other half, loosen
entirely from the pan, then slide carefully on a hot platter and serve
at once. Garnish with parsley.

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