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1/2 lb Bacon strips; cut in half
2 tb Flour
1/2 c Milk
1/2 ts Salt
2 tb Chopped fresh chives
In a heavy skillet, crisp bacon over moderate heat. Drain on paper
towels and keep warm in a slow oven.
Meanwhile, drain all but 2 tablespoons of bacon grease from skillet.
Beat eggs until light and fluffy. Add milk and salt; continue beating
and sprinkle in flour. Reheat skillet with reserved bacon grease over
moderate heat and pour in batter, tilting skillet so batter covers
entire surface. Turn heat to low, cook until batter is firm, like a
custard, about 15 to 20 minutes. Sprinkle with chives and garnish
with the bacon slices. Cut in wedges and serve hot. Serves 4
VARIATION: Brown strips of ham or quarter inch thick pork cutlet (1/2
lb of either) and substitute for the bacon.
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