Chapter XX · Entremets (Sweets) · No. 2591
Built upon: No. 2549Apricots à la Bourdaloue
2591—Pommes à la Bourdaloue
Quarter, peel and trim the apples, and cook them in vanilla-flavoured syrup, keeping them somewhat firm. Proceed for the rest of the operation as directed under No. 2549, Apricots à la Bourdaloue.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2591, p. 751. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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