Apple Timbale

Ingredients

• Line a deep dish with puff paste
• sufficient apples, cooked in a syrup with vanilla and sugar to taste

Method

1. 1

   Line a deep dish with puff paste, bake it, and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick.

2. 2

   When stiff, turn out on a dish and serve with a border of candied cherries and a custard sauce, cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 68. The excerpt below is the record exactly as published.

APPLE TIMBALE. (MUan.) Line a deep dish with puflT paste, bake it, and fill it with sufficient apples, cooked in a syrup with vanilla and sugar to taste, and reduced rather thick. When stiflF, turn out on a dish and serve with a border of candied cherries and a custard sauce, cold. RHEIMS BISCUITS. (A favorite French dessert cake.) Beat 15 ounces of powdered sugar with the yolks of 10 and the whites of 12 eggs, add a pinch of salt and beat it over the fire while it is cooking 206 With a Saucepan over the Sea slowly. When it has risen twice its size, take off and beat until cold. Add 6 ounces of flour and stirring well, pour it into buttered tins, shaped like lady-fingers. Dust with sugar and bake in a slow oven until a rich yellow. RUSSIAN BISCUITS. Mix ^ pound of sifted flour with i ounce of sugar, a pinch of salt, a spoonful of caraway seed, and ^ pint of milk or cream. Beat all well, roll out thin, cut into 32 oblong strips, and bake 6 minutes in a hot oven. Eat cold, with salad or cheese or stewed fruit. PROFITEROLLES. (Paris.) Heat but do not boil 2 ounces butter, i ounce of sugar, and j4 pint of milk. Add i spoonful of orangeflower water and enough flour to make a paste. Beat in 3 eggs and bake in balls as large as a peach, in a slow oven. When high and crisp, let them cool, split them in half, and fill with a custard, whipped cream, or jam. APPLE TURNOVERS. These are made by the farmers' wives at har- vesting. Boil as many green apples as needed with sugar to taste, cinnamon, some butter, and the juice of a lemon. Make some good paste, 207 With a Saucepan over the Sea roll it thin, cut in squares, fill with this, boiled thick, and fold in triangles. Dust them with sugar, and bake until brown. Eat them with cream, hot or cold. FRENCH APPLE PIE. Line a plate with puff paste, brush it with egg, prick it with a fork, and bake it until light and brown. Fill it with a mixture of 8 baked apples, free from cores and skin, rubbed to a puree with 4 ounces of sugar, i ounce of butter, the grated rind of a lemon, and yolks of 2 eggs. Cook it for lo minutes, pour it in, and cover with strips of paste. Bake until brown. FLORENTINE APPLE PIE. Pare and core i pound of fine apples. Stew, but do not let them break in a syrup of i pint of water, and j4 pound sugar. Fill a dish with a layer of puff paste, arrange the apples inside, with orange marmalade in the centres of each, and a little chopped citron here and there, the syrup boiled down with a spoonful of vanilla, and poured over. Lay strips of paste across, bake, and when cold serve with whipped cream. SAXONY APPLE PIE. Line a deep dish with puff paste

Cook this with the app: pantry check, scaling, and the assistant.