Friar’s Omelet

• 1lb apples
• 4oz light soft brown sugar
• 3

Feel, core and slice the apples. Simmer the slices with the sugar and cloves in just enough water to prevent them from sticking to the pan. When thoroughly pulped, remove from the heat and beat well with a wooden spoon. Add the butter and lemon juice and set aside until cold. Take out the cloves. When ready to cook, stir in the beaten egg yolks. Butter a deep fireproof dish and cover the bottom