Home › Recipes › Friar's Omelet. Gateau De Pommes Renverse

Friar's Omelet. Gateau De Pommes Renverse

A kind of timbale of apple custard baked with a casing of bread crumbs. 1 quart of dry stewed apples, or baked apple pulp. 6 ounces of sugar. 4 ounces of butter. 1/2 cupful of cream. 6 eggs. Nutmeg and cinnamon. Bread crumbs, about a quart. Custard for sauce.

Mash the drained apples through a colander, add the butter to it while warm, then the sugar and flavor, and the eggs and cream beaten together. Spread some softened butter all over the inside of a mould or pudding pan and press on all the fine grated bread crumbs that can be made to stick. Pour in the apple mixture; cover the top with crumbs pressed in; moisten the top with melted butter and bake brown, and well set.

Turn the apple cake carefully upside down out of the mould and serve it either with whipped cream flavored with wine and sugar, (a la chantilly) or with diluted red fruit jelly (sauce aux fruits).