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Friar’s Omelette

This sweet omelette was first published by a Lady Forbes around 1910. You can use apples, rhubarb, plums or even blackberries. I first cooked this in the pastry section of the Connaught Hotel as a commis chef at 18 years old. I thought it was great then and still do!

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Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Friar’s Omelette.


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