14th century French recipe as inspiration for this one. Sweet egg dishes have more or less disappeared from the modern table but you find things like sweet mince or jam used in omelettes in recipe books even in to the 1970s, and this is a direct ancestor of that kind of dish.
Rique-Manger
by Cab DavidsonIngredients
2 apples, peeled, cored and sliced
4 eggs
1 tablespoon of butter
2 teaspoons if powdered sugar and spice
1 pinch of powdered saffron
Instructions
Parboil the apple slices for just a few minutes, until they’re tender. Drain them.
Warm the butter up to a little sizzle and fry the apples until browned. Add the eggs, and stir very sparingly. When they’re cooked sprinkle on the saffron, sugar and spice and serve immediately.
Megs Comments
I was taught this old Glantian dish by the head of the ambassador’s household. His excellency took great joy from all sorts of egg dishes and sweet ones, all the more so. Each Glantrian chef has their own mix of sugar and spice that they use to flavour sweet dishes, they often carry it around in tightly stoppered little jars and few share their own recipes. When I make mine up I use 3 tablespoons of ginger, 2 tablespoons of sugar, 1 ˝ tablespoons of cinnamon, 1 teaspoon of powdered cloves and 1 teaspoon grains of paradise.