When the To make Omlets divers Ways, The Twelfth Way was done, the omelet of minced leeks and goose eggs fit perfectly in the center of a pewter plate.
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Posted by: hearttohearthcookery | April 29, 2014
The Twelfth Way
Posted in culinary history, Eggs, food, food history, Leeks, receipts, recipes | Tags: culinary history, food, food history, foodways
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