APPLES, A LA PORTUGAISE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (13)
  1. Pile the pieces of apples upon the marmalade in the form of a dome, leaving the centre hollow.
  2. Fill this hollow with the pastry-custard.
  3. Cover the whole with some orange marmalade.
  4. Whip four whites of eggs quite firm.
  5. Mix in four ounces of sifted sugar.
  6. Use this meringue-paste to finish the apples according to the design placed at the head of this article.
  7. First mask over the entire surface of the dome, formed by the apples, with a smooth coating of the prepared whites of eggs.
  8. Then, with a paper cornet filled with some of the same, mark out the design.
  9. When this has been effected, shake some sifted sugar upon it.
  10. Bake the meringue of a very light-fawn colour.
  11. Just before sending this entremets to table, finish ornamenting it by filling up the inner part of the eggs with alternate strips or layers of red-currant and apple-jellies, and also with greenage or apricot-jam.
  12. Arrange these so as to show their colours distinctly, which will produce a very pretty effect.
  13. This entremets should be served hot.
Original Text
APPLES, A LA PORTUGAISE. opening or well in the centre; then pile the pieces of apples upon the marmalade in the form of a dome, leaving the centre hollow; fill this with the pastry-custard, and cover the whole with some orange marmalade. Next, whip four whites of eggs quite firm, mix in four ounces of sifted sugar, and use this meringue-paste to finish the apples according to the design placed at the head of this article; this is done by first masking over the entire surface of the dome, formed by the apples, with a smooth coating of the prepared whites of eggs, and then with a paper cornet filled with some of the same, marking out the design; when this has been effected, shake some sifted sugar upon it, and bake the meringue of a very light-fawn colour. Just before sending this entremets to table, finish ornamenting it by filling up the inner part of the eggs with alternate strips or layers of red-currant and apple-jellies, and also with greenage or apricot-jam; these must be arranged so as to show their colours distinctly, which will produce a very pretty effect. This entremets should be served hot.
Notes
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