Chapter III · The Small Compound Sauces · No. 112
112—Apple Sauce
Quarter, peel, core, and chop two lbs. of medium-sized apples; place these in a stewpan with one tablespoonful of powdered sugar, a bit of cinnamon, and a few tablespoonfuls of water. Cook the whole gently with lid on, and smooth the purée with a whisk when dishing up.
Serve this sauce lukewarm with duck, goose, roast hare, &c.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 112, p. 45. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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