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Ficelle du pays de Caux

Thursday 30 January 2003

For 4

3 Reinette apples or granny smiths
6 eggs
1 soup spoon of double cream.
2 knobs of butter
60g of sugar
10cl calvados (apple brandy)
pinch of salt

Peel and cut the apples into fine slices.
Cook the apples in some butter for a few seconds.
Beat the eggs and the fresh cream together, season lightly with salt. Melt a knob of butter in a pan.
Pour in half the omlette mixture, cook for 1 to 2 minutes then add half the apples. Keep stirring then role the omlette to fold over into half the pan. Slide on to a buttered plate.

Repeat for the other omlette.
Sprinkle sugar on the two omlettes the the calvados and flambée.
Serve

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