Chapter XX · Entremets (Sweets) · No. 2593
Built upon: No. 2590Pommes à la Bonne-FemmeNo. 268Gratins
2593—Pommes à la Châtelaine
Take some medium-sized apples, and prepare them like those of No. 2590, Pommes à la Bonne-Femme. Set them on a buttered dish; fill the hollow in each with a salpicon of half-sugared cherries, cohered with apricot purée; cover with thin, frangipan cream; sprinkle with crushed biscuits and macaroons and melted butter, and set the No. 268, Gratins to form in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2593, p. 752. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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