Another old favorite. This recipe is no longer flavored by the bitter herb tansy, which gave it its name, but by a splendid combination of spices and rosewater, more appealing to modern tastes.
Beat together the egg yolks, cream, spices, sugar, and rosewater until smooth. Whisk the egg whites until stiff and fold them into the mixture. Peel, core, and slice the apples, and fold them in.
Melt the butter in a frying pan and pour in the apple mixture. Fry for about 6 minutes or until the underside is set and golden brown. Then put the pan under a preheated hot broiler for 2-3 minutes. Serve hot, sprinkled with sugar and grated orange zest.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.