Chapter XX · Entremets (Sweets) · No. 2719
2719—Pommes à la Royale
Peel some small apples, core them by means of a tube-cutter, and poach them in vanilla-flavoured syrup. When they are quite cold, coat them with red-currant jelly, and dish them in a circle, each upon a tartlet of blanc-mange. Garnish their midst with chopped Maraschino jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2719, p. 782. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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