Mrs Beetons Puddings and Desserts Revisited
Apples a la Portugaise
8 Good Boiling Apples
285ml (½ pint) Water
170g (6oz) Sugar
8 Preserved Cherries
Thick Apple Marmalade
Apricot Jam
Peel and core the apples.
Boil in the sugar and water, without over cooking, take care they do not break.
Have the apple marmalade ready.
Cover the bottom of the dish with this, level it.
Add the drained apples, pile neatly on the marmalade, making them high in the centre.
Place a preserved cherry in the middle of each.
Garnish with strips of candied citron or apricot jam.
The dish is ready to serve.
Time: From 20 to 30 minutes to stew the apples.
Sufficient for 1 entremets.
Seasonable from July to March.
APPLES A LA PORTUGAISE
1398. INGREDIENTS - 8 good boiling apples, 1/2 pint of water, 6 oz. of sugar, a layer of apple marmalade No. 1395, 8 preserved cherries, garnishing of apricot jam.
Mode - Peel the apples, and, with a vegetable-cutter, push out the cores; boil them in the above proportion of sugar and water, without being too much done, and take care they do not break. Have ready a white apple marmalade, made by recipe No. 1395; cover the bottom of the dish with this, level it, and lay the apples in a sieve to drain, pile them neatly on the marmalade, making them high in the centre, and place a preserved cherry in the middle of each. Garnish with strips of candied citron or apricot jam, and the dish is ready for table.
Time - From 20 to 30 minutes to stew the apples.
Average cost, 1s. 3d.
Sufficient for 1 entremets.
Seasonable from July to March.
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