Chapter XX · Entremets (Sweets) · No. 2597
Built upon: No. 2382Ordinary Meringue
2597—Pommes Meringuées
Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of rice for croquettes, or of a mince as for a Charlotte. Cover with ordinary No. 2382, Ordinary Meringue, and smooth the latter, giving it the shape of a dome or a Charlotte; decorate with the same No. 2382, Ordinary Meringue; sprinkle with icing sugar, and bake and brown in a mild oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2597, p. 752. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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