APPLES, A LA PORTUGAISE, ANOTHER WAY

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Yield
12.0 apples
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (13)
  1. Remove the cores from a dozen golden pippins, or small russets.
  2. Peel them smoothly.
  3. Simmer them in a pint of light syrup until they are nearly done.
  4. Drain the apples on a sieve.
  5. Spread the bottom and sides of a baker's piece raised in a mould about two inches high (tart-paste should be used for this purpose) with apple marmalade mixed with one-third part of orange-jam.
  6. Arrange the apples in close circular order in this.
  7. Fill each apple with orange-jam.
  8. Mask the entire surface with a rather thick coating of transparent red-currant or apple-jelly.
  9. Form some tasteful design on the layer of jelly in the form of a wreath or scroll, using either almond-paste, or puff-paste to which ten turns have been given.
  10. If using puff-paste, stamp it out with appropriate tin-cutters.
  11. Place the ornament on a baking-sheet.
  12. Sugar the ornament over.
  13. Bake without allowing it to acquire any colour.
Original Text
APPLES, A LA PORTUGAISE, ANOTHER WAY REMOVE the cores from a dozen golden pippins, or small russets; peel them smoothly, and then simmer them in a pint of light syrup until they are nearly done; they must then be drained on a sieve. Next, spread the bottom and sides of a baker's piece raised in a mould about two inches high, (tart-paste should be used for this purpose,) with apple marmalade mixed with one-third part of orange- jam, and arrange the apples in close circular order in this; each apple must be filled with orange-jam, and the entire surface then masked over with a rather thick coating of transparent red-currant or apple- jelly. Some tasteful design should be formed on the layer of jelly in the form of a wreath or scroll; this should be done either with almond- paste, or with puff-paste to which ten turns have been given, then stamped out with appropriate tin-cutters, and placed on a baking- sheet, sugared over and baked, without allowing it to acquire any colour. The latter style of ornamenting is preferable.
Notes
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