Brunswick Tourte (No. 45)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
crust
filling
Instructions (6)
  1. Make a crust as for vol au vent (No. 25).
  2. Pare and core with a scoop eight or ten golden pippins.
  3. Put them into a stew-pan, with a gill of sweet wine, and four ounces of sifted loaf sugar, a bit of lemon-peel, a small stick of cinnamon, and a blade of mace.
  4. Stew them over a slow fire till the apples are tender.
  5. Set them by.
  6. When cold, place them in the paste, and pour round them some good custard (No. 53).
Original Text
Brunswick Tourte.—(No. 45.) Make a crust as for vol au vent (No. 25); pare and core with a scoop eight or ten golden pippins; put them into a stew-pan, with a gill of sweet wine, and four ounces of sifted loaf sugar, a bit of lemon-peel, a small stick of cinnamon, and a blade of mace; stew them over a slow fire till the apples are tender; set them by: when cold, place them in the paste, and pour round them some good custard (No. 53).
Notes
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