Chapter XX · Entremets (Sweets) · No. 2590
2590—Pommes à la Bonne-Femme
Core some russet apples with the tube-cutter, and slightly cut them all round.
Dish them, fill the hollow of each with butter and powdered sugar mixed; pour a little water into the dish, and gently cook the apples in the oven.
Serve these apples as they stand.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2590, p. 751. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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