Chartreuse of Apple (Chartreuse de Pommes) a la Rainbow

Ingredients

• one cup apple sauce
• four tablespoons dissolved Cox’s gelatine
• two tablespoons brandy
• sugar to taste
• seven tablespoons dissolved Cox’s gelatine
• one and a half cups whipped cream

Method

1. 1

   Make the apple sauce; color part green, part red, leaving part white.

2. 2

   Glaze a ring mould with aspic, decorate with strips of apple sauce, green, red, and white in a rainbow style, glaze again with the aspic and fill with the apple chartreuse.

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 501. The excerpt below is the record exactly as published.

two tablespoons brandy, four tablespoons almond paste, seven tablespoons dissolved Cox’s gelatine, whites of two eggs beaten up stiff; leave on ice until ready to serve. Dip in lukewarm water, turn out. Serve with whipped cream. Compote of Apple ( Compote de Pommes ) a la Gilbert Three cups apple sauce, twelve tablespoons dissolved Cox’s gelatine, five tablespoons almond paste, three tablespoons brandy, sugar to taste. Put the gelatine, sugar, and brandy in a pan; add the apple sauce, divide in two, color half pink, leave the other the natural color, beat on ice until creamy and white. Glaze individual ice cream moulds with aspic, fill half with pink and half white, close together tight; leave on ice until ready to serve. 342 THE SWEDISH, FRENCH Dip in warm water, turn out on a foundation or a paper napkin; stick a green leaf in each. Serve with whipped cream. Compote of Apple with Almond, a la Chantilly Compote de Pommes aux Amandes, a la Chantilly Make a layer of puff paste about two inches in thickness; when baked spread a little apple sauce between the layers, sprinkle with sugar and almonds, put one layer on top of another. Make some individual patties, bake crisp; when done, remove the cover, fill with the compote of apple. Make little rosettes of the compote (colored pink), put on a platter in the icebox, stick one rosette on each. Have some half moons of meringue, raise them on the foundation, fasten with some caramel, and in the centre serve ice cream or whipped cream; garnish with spun sugar and mushrooms made out of meringue. Filling. To one cup apple sauce take four tablespoons dis¬ solved Cox’s gelatine, two tablespoons brandy, sugar to taste. Stir on ice until light and creamy. Pancake with Compote of Apple, a la Surprise Crepe Compote de Pommes, a la Surprise One egg, one and a half cups milk, one cup flour, one teaspoon sugar, a pinch of salt, half teaspoon Royal baking powder, four tablespoons rich cream. How to Make It. Stir yolks, milk, flour, sugar, and salt to a smooth batter, add the cream and the whites (beaten), make very thin in a frying pan — about four to five inches across, per¬ fectly round — and brown first on one side then on the other; spread with a colored compote of apple, fold in four, put on a paper on a baking sheet in a wreath style one on top of another to the height of the dessert desired, trim and make even all around. If the centre space is too small it can be cut out, leaving it large enough for the filling in the centre. Cover with a heavy meringue that has been flavored with brandy, sweeten to taste, fill the centre with whipped cream, decorate all around with little cooked marbles of apples, half of them colored pink, and also with the meringue; put into the oven until the meringue is settled; garnish with spun sugar. This can be served both hot and cold as dessert. Chartreuse of Apple, a la Rainbow Chartreuse de Pommes, a V Arc en Ciel Make the apple sauce; to one cup apple sauce four tablespoons dissolved Cox’s gelatine, color part green, part red, leaving part AMERICAN COOK BOOK white. Glaze a ring mould with aspic, decorate with strips of apple sauce, green, red, and white in a rainbow style, glaze again with the aspic and fill with the apple chartreuse. Filling. One cup apple sauce, sugar to taste, two tablespoons brandy, seven tablespoons dissolved Cox’s gelatine, one and a half cups whipped cream

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