Apple Hedge-hog, or Suédoise

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
for the apples
for the syrup
for filling and coating
for the icing
for decoration
Instructions (18)
  1. Pare and core apples without dividing them.
  2. Stew the apples in a light syrup until tolerably tender.
  3. Drain the apples well.
  4. Arrange the drained apples in a dish, filling them with apricot or other rich marmalade.
  5. Layer the apples to form the desired shape.
  6. Stew three to five pounds of apples down into a smooth and dry marmalade.
  7. Fill the spaces between the arranged apples with this marmalade.
  8. Cover the entire dish with the marmalade.
  9. Beat two eggs to a very solid froth.
  10. Mix the beaten eggs with two heaped teaspoonsful of sugar.
  11. Spread this icing evenly over the suédoise.
  12. Sift fine sugar over the icing.
  13. Stick spikes of blanched almonds, cut lengthwise, over the entire surface.
  14. Place the dish in a moderate oven until the almonds are browned but not too deeply, and the apples are hot through.
  15. Simmer eight of the apples in a syrup made with half a pint of water and six ounces of sugar.
  16. Add the remaining apples after the first eight are lifted out.
  17. Take care to keep the apples firm during cooking.
  18. Ensure the marmalade is sweet and pleasantly flavored with lemon.
Original Text
AN APPLE HEDGE-HOG, OR SUÉDOISE. This dish is formed of apples, pared, cored without being divided and stewed tolerably tender in a light syrup. These are placed in a dish, after being well drained, and filled with apricot, or any other rich marmalade, and arranged in two or more layers, so as to give, when the whole is complete, the form shown in the engraving. The number required must depend on the size of the dish. From three to five pounds more must be stewed down into a smooth and dry marmalade, and with this all the spaces between them are to be filled up, and the whole are to be covered with it; an icing of two eggs, beaten to a very solid froth, and mixed with two heaped teaspoonsful of sugar, must then be spread evenly over the suédoise, fine sugar sifted on this, and spikes of blanched almonds, cut lengthwise, stuck over the entire surface: the dish is then to be placed in a moderate oven until the almonds are browned, but not too deeply, and the apples are hot through. It is 481not easy to give the required form with less than fifteen apples; eight of these may first be simmered in a syrup made with half a pint of water and six ounces of sugar, and the remainder may be thrown in after these are lifted out. Care must be taken to keep them firm. The marmalade should be sweet, and pleasantly flavoured with lemon.
Notes
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