Apples and Rice, Ornamented

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (10)
  1. Turn or peel smoothly about two dozen golden pippins (after the cores have been removed).
  2. Boil these very gently in some light syrup for about ten minutes, when they will be sufficiently done.
  3. Prepare some rice in the same manner as for a cake, observing that for this purpose it must be kept firmer.
  4. Prepare also a circular or oval raised pie-case (No. 752), about three inches high, taking care that its diameter suits the dish it is meant for.
  5. When the case is baked, fill it with the prepared rice.
  6. Pile the apples up in a pyramidal form as represented in the wood-cut, placing some of the rice in the centre of these.
  7. Mask the whole with some diluted apricot-jam.
  8. Place a preserved cherry in the whole of each apple.
  9. Insert some pieces of angelica cut in the form of pointed leaves, in between the apples.
  10. This dish should be served hot, and must, therefore, be dished up only a short time previously to its being served.
Original Text
APPLES AND RICE, ORNAMENTED. FIRST, turn or peel smoothly about two dozen golden pippins (after the cores have been removed); boil these very gently in some light syrup for about ten minutes, when they will be sufficiently done. Then prepare some rice in the same man-ner as for a cake, observing that for this purpose it must be kept firmer. Prepare also a circular or oval raised pie-case (No. 752), about three inches high, taking care that its diameter suits the dish it is meant for. When the case is baked, fill it with the prepared rice, and pile the apples up in a pyramidal form as represented in the wood-cut, placing some of the rice in the centre of these. Mask the whole with some diluted apricot-jam, place a preserved cherry in the whole of each apple, and insert some pieces of angelica cut in the form of pointed leaves, in between the apples. This dish should be served hot, and must, therefore, be dished up only a short time previously to its being served.
Notes
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