Chapter XX · Entremets (Sweets) · No. 2458
Built upon: No. 2454Croûte aux Fruits
2458—Croûte à la Normande
Prepare the crusts as indicated under No. 2454, Croûte aux Fruits, coat them with very stiffly stewed apples, and dish them in a circle.
Garnish their midst with stewed apples, prepared as for a Charlotte, and upon the apples set a pyramid of quartered, white and pink apples, cooked in syrup. Cover with reduced apple syrup, thickened with a little very smooth stewed apples flavoured with Kirsch or old rum.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2458, p. 725. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →