Omelet with Russet Apples

Cut three russet apples into quarters; peel, mince coarsely and put into a pan with six tablespoonfuls of melted butter; heat well without letting them dissolve. Dilute two tablespoonfuls of flour with two whole eggs and eight tablespoonfuls of raw cream; add to this two spoonfuls of powdered sugar and a grain of salt; pour the preparation over the apples, spreading them on the entire surface of the pan, then as soon as it begins to thicken prick it with a fork to dry the top. Dredge some brown sugar over the omelet and laying an inverted plate over hold it down with the right hand and turn the pan quickly so as to receive the omelet on the plate. Melt more butter in the pan and slipping the omelet into it, heat it well, rolling the pan backward and forward to glaze the sugar without allowing the omelet to adhere, then sprinkle some more of the same sugar over the top and turn it again on the plate; slip it on a dish and serve.