Suedoise

Ingredients

• four ounces of uncooked apples
• a gill of mayonnaise sauce
• a gill of plain syrup
• a lemon
• a liqueur-glass of rum
• two tablespoonfuls of apricot jam

Method

1. 1

   Weigh and cut the apples, simmer in chablis until tender, then pass through a sieve.

2. 2

   Mix the puree with grated horseradish and mayonnaise.

3. 3

   For the second part, blanch quartered apples, moisten with syrup, squeeze lemon, cover, and cook gently.

4. 4

   Arrange on a dish, add rum and apricot jam to the syrup, boil, and pour over the apples.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 73. The excerpt below is the record exactly as published.

Suedoise is made in this way : — Weigh four ounces of uncooked apples after paring and trimming. Cut them up and simmer them in enough chablis to cover them till tender, reducing the whole of the wine in the process. Pass the apples through the sieve and put the puree into a bowl, let it get cold, adding an equal quantity of finely grated horseradish ; to this add a gill of mayonnaise sauce, mix thoroughly and serve. Cut four large apples in quarters, peel, and core them. Blanch them for a minute in boiling water, drain, and lay them on a buttered saute- pan, moisten them with a gill of plain syrup, and squeeze a lemon over them. Cover the pan, and cook the apples very gently over a low fire without doing them to a pulp. Then arrange them on a dish, add a liqueur-glass of rum to the syrup in the saute-'^'eax and two tablespoon- fuls of apricot j

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