Apple a la Petit Chou

Ingredients

• one cup water
• one tablespoon butter
• one cup flour
• one tablespoon brandy
• four eggs — one at a time

Method

1. 1

   Put water on stove, add butter; when boiling, add flour, stir for three minutes until glossy.

2. 2

   Cool, then add eggs one at a time, stirring five minutes between each.

3. 3

   Fry teaspoonfuls in warm fat until brown.

4. 4

   Fill with thick apple sauce, glaze with pink frosting, and decorate with white frosting.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 492. The excerpt below is the record exactly as published.

One cup water, one tablespoon butter, one cup flour, one table¬ spoon brandy. How to Make It. Put the water on stove, add the butter; AMERICAN COOK BOOK 335 when boiling, add the flour, stir about three minutes until it be¬ comes a glossy paste, then put in a cold place to get cold; when cold, add four eggs — one at a time — stirring five minutes between each addition. Then put fat on stove, take teaspoonfuls of the mixture and put to the fat when the fat gets warm (be careful not to have it too hot as then they would not puff), cook slowly in the fat until they get nice and brown, leaving space enough for them to turn around at any time — in a large fat kettle six at one time is enough. (Have fat deep enough to cover.) Take up, put on a broiler to drain and to get cold, then fill with thick apple sauce that has been pressed through a fine strainer, sweetened to taste, and flavored with brandy. Glaze with a pink water frosting and decorate with white frosting, put through a fine paper tube, circles around two or three times. Serve as a dessert for luncheon or dinner with whipped cream or ice cream in the centre. Apple Aspic ( Aspic de Pommes ) a la Bavaroise Cut apples in thin slices, cook in equal quantities of water and sugar, flavor with little brandy, color some with pistachio coloring and some with raspberry coloring. Put on a board to dry. Cut in thin strips. Decorate with the strips of apple in any design in a mould that has been glazed with apple aspic; glaze again and fill with the apple a la Bavaroise. Filling. Half cup apple juice, seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, three tablespoons powdered sugar, one cup cut-up apples that have been cooked, one and a half cups whipped cream. Add the sugar to the apple juice, brandy, and gelatine; stir until it becomes cold, add the little cut-up apples, last add the whipped cream; leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, garnish with spun sugar. Serve with whipped cream. Compote of Apple ( Compote de Pommes ) a la Surprise Cut round pieces of sponge cake [see recipe: Sponge Cake], two for each individual; spread with a thick compote of apple that has been flavored with brandy, put one layer on top of another, put some more apple sauce on top, put in oven on a buttered baking sheet to bake from five to ten minutes. In the meantime, beat up the whites of two to three eggs to a stiff merin¬ gue, sweeten with sugar, flavor with brandy, cover all over with the 336 THE SWEDISH, FRENCH, AMERICAN COOK BOOK meringue and decorate with a fancy tube on the top. Garnish with maraschino cherries, arrange them in a ring on a platter. Serve with whipped cream in the centre. Glazed Apples ( Pommes glacees ) a la Charlotte Core and peel small apples; cut each apple in two slices, trimming them on one side so that the rings look even; cook in half sugar and half water; flavor with brandy and lemon juice. When cooked, leave in the juice until cold; then take out, put on a broiler, glaze with a red glaze, serve on a slice of cake or puff paste foundation, and when serving put on top a small charlotte russe. The charlotte russe is three tablespoons milk, three tablespoons dissolved Cox’s gelatine, one tablespoon brandy

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