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English RecipesFriar's Omelet

Peel and slice apples; place in a stewing pot. Add sugar, butter, lemon juice and grated lemon rind. Stew over medium-low heat until apples are tender. Allow to cool completely before mixing in beaten egg. Grease a shallow pie dish; place half the breadcrumbs on bottom. Pour apple mixture on top; cover with remaining breadcrumbs. Dot with butter and sprinkle with sugar. Bake at 350-degrees F for about fifteen minutes, or until golden. Serve as a breakfast dish or dessert.

 

History Note: The recipe for Friar's Omelet was first published by a woman named Lady Forbes in 1910; variations can include using blackberries, plums or rhubarb in place of apples. The dish is also common in Scotland.

 

Related Link:

Food Fare Culinary Collection: English Epicurean

 


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