Peel and core the apples, put them in a saute-pan
with 2 oz. sugar and a gill of water, put the lid on,
and place in a hot oven until tender. Wash the rice
in lukewarm water, drain well, and put into a stewpan
with the milk (which must be hot), cook slowly until
the rice is almost done. Remove from the stove, and
add the orange peel, finely chopped, the cherries, cut
into small dice, the almonds, chopped and pounded,
the butter, the remaining ounce of sugar, and the salt.
Mix well together, adding the eggs at the same time.
Have ready a round timbale mould, butter it well,
sprinkle with breadcrumbs, and line bottom and sides
thickly with the prepared rice. Place the apples in
the centre, leaving out one for garnish, and cover with
rice until full ; tie over with a buttered cloth, stand it
610 RECHEBCHE COOKERY.
in a deep stewpan half filled with boiling water, cover
over and cook for an hour. Remove the mould, let
drain for a minute, then turn out on a hot dish, place
the apple put aside on top, ornament with a few cherries,
and serve with Sauce au Liqueur.
603. Pommes Etouffees a la Polonaise. — 4 to 6 sour
cooking-apples, 2 tablespoonfuls apricot jam, 2 whites
of eggs, 3 oz. castor sugar, 2 oz. crushed macaroons,
^ teaspoonful cinnamon.
Peel the apples, take out the cores, and cut them
into shces (crossways), about ^ inch thick. Spread the
slices with apricot jam or marmalade, and pile up in a
dome shape on a round silver or fire-proof china
dish, previously buttered, and sprinkled with crushed
macaroons. Mix about an ounce of sugar with the
macaroons and ground cinnamon, and besprinkle the
apple shape with this. Whisk the whites of eggs to a
stiff froth, add about 2 oz. sugar and the remainder of
macaroons, mask the surface of apples with this, dredge
with sugar, and bake in a moderately heated oven from
thirty to forty minutes. Serve as soon as done, placing
the dish on a napkin on another dish of similar size.
604. Peches au Riz Meringuee. — 1 quart St. Jose
peaches, 6 oz. rice, the rind of J lemon, 4 eggs, 10 oz.
castor sugar, about 1 quart milk, 1 oz. butter, red-currant
jelly, 1 glass Maraschino.
Wash the rice in several waters, blanch it and drain
well, put it in a stewpan with the milk, boil gently,
add 3 oz. sugar, the butter, and lemon rind. Let it
cook slowly for about thirty minutes ; remove the lemon
rind, work in the yolks of 3 eggs, put into a buttered
timbale mould, turn out immediately on a hot dish,
strain the peaches on a hair sieve, and arrange them in
a pyramidal form on top of the rice. Beat the whites of
4 eggs to a stiff froth, stir in gently 5 oz. castor sugar,
and cover the whole completely with a thick layer of
this ; put the remainder in a paper cornet or forcing-
bag, and decorate the surface to taste. Dust well with
sugar, and bake a golden colour, which will take about
SWEET ENTREMETS (HOT). 611
twenty minutes. Cut some diamond shapes of red-
currant jelly, and garnish the sides of the dish just
before serving. Add the liqueur to the syrup, boil up,
strain, and serve separately in a sauce-bowl.
Page 277
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Peel and core the apples, put them in a saute-pan
with 2 oz. sugar and a gill of water, put the lid on,
and place in a hot oven until tender. Wash the rice
in lukewarm water, drain well, and put into a stewpan
with the milk (which must be hot), cook slowly until
the rice is almost done. Remove from the stove, and
add the orange peel, finely chopped, the cherries, cut
into small dice, the almonds, chopped and pounded,
the butter, the remaining ounce of sugar, and the salt.
Mix well together, adding the eggs at the same time.
Have ready a round timbale mould, butter it well,
sprinkle with breadcrumbs, and line bottom and sides
thickly with the prepared rice. Place the apples in
the centre, leaving out one for garnish, and cover with
rice until full ; tie over with a buttered cloth, stand it
610 RECHEBCHE COOKERY.
in a deep stewpan half filled with boiling water, cover
over and cook for an hour. Remove the mould, let
drain for a minute, then turn out on a hot dish, place
the apple put aside on top, ornament with a few cherries,
and serve with Sauce au Liqueur.
603. Pommes Etouffees a la Polonaise. — 4 to 6 sour
cooking-apples, 2 tablespoonfuls apricot jam, 2 whites
of eggs, 3 oz. castor sugar, 2 oz. crushed macaroons,
^ teaspoonful cinnamon.
Peel the apples, take out the cores, and cut them
into shces (crossways), about ^ inch thick. Spread the
slices with apricot jam or marmalade, and pile up in a
dome shape on a round silver or fire-proof china
dish, previously buttered, and sprinkled with crushed
macaroons. Mix about an ounce of sugar with the
macaroons and ground cinnamon, and besprinkle the
apple shape with this. Whisk the whites of eggs to a
stiff froth, add about 2 oz. sugar and the remainder of
macaroons, mask the surface of apples with this, dredge
with sugar, and bake in a moderately heated oven from
thirty to forty minutes. Serve as soon as done, placing
the dish on a napkin on another dish of similar size.
604. Peches au Riz Meringuee. — 1 quart St. Jose
peaches, 6 oz. rice, the rind of J lemon, 4 eggs, 10 oz.
castor sugar, about 1 quart milk, 1 oz. butter, red-currant
jelly, 1 glass Maraschino.
Wash the rice in several waters, blanch it and drain
well, put it in a stewpan with the milk, boil gently,
add 3 oz. sugar, the butter, and lemon rind. Let it
cook slowly for about thirty minutes ; remove the lemon
rind, work in the yolks of 3 eggs, put into a buttered
timbale mould, turn out immediately on a hot dish,
strain the peaches on a hair sieve, and arrange them in
a pyramidal form on top of the rice. Beat the whites of
4 eggs to a stiff froth, stir in gently 5 oz. castor sugar,
and cover the whole completely with a thick layer of
this ; put the remainder in a paper cornet or forcing-
bag, and decorate the surface to taste. Dust well with
sugar, and bake a golden colour, which will take about
SWEET ENTREMETS (HOT). 611
twenty minutes. Cut some diamond shapes of red-
currant jelly, and garnish the sides of the dish just
before serving. Add the liqueur to the syrup, boil up,
strain, and serve separately in a sauce-bowl.