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page 180
2. FRIED MARROW-PUMPKIN IN OMELET STYLE.
KABAK BEOREGH.
This is a kind of small pumpkin, often in the thickness of a person's arm, white
and soft skinned, better known as Vegetable Marrow.
Ingredients:
Pumpkin ............................... 1, medium.
Butter ...........In quantity required for frying.
Eggs ......................................... 2.
Hard Cheese ....... 2 to 3 tablespoonfuls, grated.
Parsley .............................. 1/2 bunch.
Salt and pepper, to taste.
Method:
Pare and slice the pumpkin in less than one-half-inch disks and fry slightly in
butter in a large flat pan. Then make a mixture of the eggs, the grated cheese,
and some finely cut parsley, and after seasoning it to taste, pour it over each
piece of the pumpkin and continue frying until brown on both sides.
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