2 apples, peeled, cored & thinly sl
8 tbsp butter
8 eggs
8 tsp cream
1 salt & pepper
2 tbsp butter
8 tbsp diced brie cheese
Directions
Saute apple in butter. Beat together eggs, cream, and salt & pepper
until blended but not frothy. Melt butter in omelette pan over high
heat until foam begins to recede but before beginning to color. Pour
in egg mixture and prepare omelette, beating to lighten but still
allowing it to set on the bottom.
Fill with sauteed apples and diced Brie cheese cubes. Fold or roll and
slide out of pan onto a heated plate.
Gail's Notes: YUM! Good luck trying to "dice" Brie, tho!
Source: Dairy Hollow House, Eureka Spgs., AR
Posted on GEnie Food & Wine RT Aug 31, 1993 by FOOD.N.WINE [Gail]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Servings: 4 servings
Apple-Brie Cheese Omelet Recipe brought to you by Recipe Ideas
Categories: Apple; Breakfast; Cheese; Egg; Fruit
The History of Recipes
We can trace the history of meal recipes back into the distant past, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. However, generally, these ancient records were just basic hieroglyphic recipes for meal preparation.
In fact, the oldest recipe in existence, according to experts are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by his fellow Romans. In his publication, he recounts how the meals were divided into appetizers, entrees and afters, a style of dining still practiced today. This early Roman chef describes how the Roman cooks used a wide range of herbs and spices, including many that are still in use today such as bay, mint and dill. Later on, there are some recipe books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books have no connection with the spicy food that is popular today, but instead recipes for the types of meals on the tables of the rich people of that period. Later on in the 1400s, the Crusaders brought back many foods and spices from Arab countries, such as basil and rosemary. These new foods and spices led to an outbreak in manuscripts on cookery, many of which are kept safe in private libraries. For the next few years, the powerful families of Wesstern Europe competed to offer the most extravagent banquests, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications were in great demand, as a result of more people being able to read, people having more free time and disposable income. The introduction of the TV brought us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on our web site. |
We hope you enjoy this Apple Brie Cheese Omelet recipe.
