Chapter XX · Entremets (Sweets) · No. 2603
2603—Flan de Pommes Chaud Ninon
Prepare a colourlessly-baked flawn crust. Garnish it with apples stewed as for a Charlotte, and shape these in the form of a dome. Upon these stewed apples set pink and white quartered apples, alternating the latter regularly; and, by means of a brush delicately coat these quarters of apple with some reduced white syrup.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2603, p. 753. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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