The Richmond Froise

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 a little more solid than the usual pancake batter and the dish was often made large enough to serve 12 or more. A bacon froise was the most usual, but a froise of flaked fish was sometimes served on fish days and froises made with sugared raspberries or sliced plums or pears were also made. The Richmond Froise is a side-dish for a feast. The original quantities would have served 20. The crisp squares of fried bread are very good in the rich batter.


  • 6 slices streaky bacon, cut into fine strips
  • ¾ stick (90 g) butter plus ¼ stick (30 g) butter, melted
  • cups (180 g) cooked white meat or chicken, cut into ½ inch (1 cm) dice
  • 36 quarter-inch (0.5 cm) cubes of bread
  • 1 tablespoon finely chopped parsley
  • Pepper

The Batter

  • 2 eggs
  • 2 tablespoons cream
  • cup (1.5 dl) milk
  • ½ cup (60 g) flour
  • Salt


Make a batter with the eggs, cream, milk, flour and ¼ teaspoon of salt in the usual way. Set aside.

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.