Serve hot, tepid, or cold, with or without heavy cream.
Sprinkle the sliced apples with the sugar, tossing well, and leave, covered, overnight. Beat the eggs and the salt lightly, as for an omelet, and gently stir in the apples. Heat the butter in a heavy frying pan until bubbling, pour in the mixture, and, a few seconds later, transfer to a medium (350°) oven. Stir every 10 or 15 minutes, turning the mixture over in spoonfuls, chopping it with the side of the spoon, and smoothing the surface with the back of the spoon. Count 1 hour in all and, after 45 minutes, sprinkle with
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.