Apple Aspic a la Bavaroise

Ingredients

• Cut apples in thin slices
• equal quantities of water
• equal quantities of sugar
• flavor with little brandy
• Half cup apple juice
• seven tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• three tablespoons powdered sugar
• one and a half cups whipped cream

Method

1. 1

   Cook apple slices in water and sugar, flavor with brandy, color some with pistachio and raspberry coloring.

2. 2

   Dry, cut into strips, and decorate in a mould glazed with apple aspic.

3. 3

   For filling, stir apple juice, gelatine, brandy, and sugar until cold, add cut-up apples and whipped cream.

4. 4

   Leave on ice until ready to serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 491. The excerpt below is the record exactly as published.

seven tablespoons dissolved Cox’s gelatine, two tablespoons brandy, sugar to taste, one and a half cups whipped cream. Add the gela¬ tine to the apple sauce, sweeten to taste, stir on ice until thickened, then add the cake crumbs, and, last, the whipped cream. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily. Glazed Apples ( Pommes glacees) a la Princesse Cut apples in halves, shape in nice round pieces. Cook until very soft in half sugar and half water, brandy and lemon juice. THE SWEDISH, FRENCH Put on a broiler, color the juice red, thicken with the cornstarch and glaze. Serve on puff paste with whipped cream in the centre and spun sugar all around if at hand. Hedgehog of Apple a la Surprise Pommes, en facon de Herisson, a la Surprise Select small red apples; core well so that no hard part is left on the inside of them, and have all same size; put in two cups water, two cups granulated sugar, some lemon peel, lemon juice, and a little brandy; cook until quite tender, leave in the juice until half cold, then take out and put on a buttered baking pan; beat the whites from two or three eggs, add a tablespoon sugar to each; cover the apples with the meringue, stick a little hole in the centre with your finger so as not to cover the hole of the coring. Hedge¬ hog the apples with colored almonds. Leave in the oven until the meringue settles — say from three to four minutes. Take out; serve in a ring style on a platter with whipped cream in the centre, or custard sauce. Ribbon Apple Pudding a la Hammond Pouding aux Pommes, rubane, a la Hammond Glaze mould with apple aspic and leave on ice until cold. Take one cup apple sauce, four tablespoons dissolved Cox’s gelatine, two tablespoons brandy, two tablespoons chopped almond paste, sugar to taste. (If the apple should be too sweet add some lemon juice.) Stir on ice until cold, light, and creamy; color with a little red coloring, making it pink, fill one layer of the pink in the mould. Then add all the same ingredients to the second cup of apple sauce, stir until white and creamy, fill on the top of the pink. Then the third layer — repeat the same way with the third cup of apple sauce coloring it a trifle with the pistachio green coloring and flavor with pistachio extract if at hand. To fill the mould, if pink is left, fill another layer of the pink, another layer of the white, another layer of the green according to the depth of the mould. Leave on ice until ready to serve. Dip in warm water, turn out on a paper doily, and serve with whipped cream. Apple ( Pomme ) a la Petit Chou 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

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