| Friar's Omelette |
| ingredients: |
| The
quantities make sufficient for
four servings.
6 medium cooking apples
4 ounces (125g or one stick)
butter plus butter for greasing
a baking dish
2 ounces (50g or 4 tablespoons)
white sugar
1 ounce (25g or rounded tablespoon)
white sugar for decoration
2 eggs, well beaten
4 ounces (125g or 1 cup) breadcrumbs
A squeeze of lemon juice
|
|
|
| method: |
Remove
the peel and core from the apples,
slice and place in a saucepan
with about quarter pint (150ml)
water. Cook until soft (similar
to apple sauce). Remove from
the heat and add 4 ounces (125g
or one stick) butter, sugar
and lemon juice and mix well.
When cold, add the well-beaten
eggs.
Butter a deep baking dish and
spread the breadcrumbs around
it so that they stick to the
bottom and the sides - but keep
back enough for the top.
Add the apple and egg mixture
into the dish and cover the
top thickly with breadcrumbs.
Bake in a moderate oven (350F/180C/Gas
Mark 4) for about half an hour.
Turn out onto a flat dish and
sprinkle with sugar before serving.
|
|
|
| This
sweet omelette was first published by
a Lady Forbes around 1910. In addition
to being made with apples, you can use
rhubarb, plums (with stones removed)
or blackberry instead. |
|
|
|
|
|
|
