Recipes for froise (or fraise) occur from medieval times until the eighteenth century, when the name seems to have died out. The dish is really a form of filled pancake, with the filling stirred into the batter, rather than enfolded. The batter is
Make a batter with the eggs, cream, milk, flour and
In a large frying-pan, fry the bacon lightly. When the fat begins to run, add half the butter. Add the meat or chicken, season well with pepper and fry lightly. Using a perforated spoon, remove all the meat and set aside.
Melt the remaining butter in the frying-pan and fry the bread cubes until crisp. Pour off excess fat and mix in the bacon and meat.
Pour the batter over the ingredients in the pan, working it gently away from the sides and shaking the pan to prevent sticking. When the bottom of the pancake is golden brown, place a large plate over the pan and turn upside down. Return the pan to the heat and pour in half the melted butter. Slide the froise, with the uncooked side of the batter downwards, back into the pan. Fry for a further 4 minutes. If preferred, the second side of the froise can be cooked under a preheated grill.
Slide the froise on to a hot serving dish, pour the remaining melted butter over the top, sprinkle on the parsley and serve at once.
©1980 The Estate of Elizabeth Ayrton