Recipe - Pineapple Omelette With Rum

4 Eggs
1 small Can cut or sliced up pineapple
Small amount of lemon zest
1 tablespoon Apricot jam
One half teaspoon Salt
One half cup Rum
2 tablespoon Sweet butter
1 tablespoon Sugar

Beat eggs with lemon zest (scraping of lemon peel), sugar and salt. Place
butter in a preheated skillet and add egg mixture. When omelette is set
and half done, chop pineapple into small pieces. Combine with jam and rum
and fold into omelette for finishing. Sprinkle with sugar and serve.
Posted to MCRecipe Digest V1 #164

Date: Mon, 22 Jul 1996 03:35:49 0400

From: CookieTstr@aol.com
NOTES : russian recipe
This recipe was forwarded to the Marquesa de Castellar
from the kitchens of the late Tsar Nicholas of Russia. It was
brought to the Marquesa by a Russian colonel who was seeking
refuge in