Chantilly Sauce—Cold

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cooking apples
  • 1½ oz. sugar
  • 1


Peel, core and slice the apples, put them in a saucepan with 2–3 tablesp. cold water. Add the butter and sugar, cook gently until tender, then rub through a nylon sieve. Whip the cream stiffly, stir it into the apple purée, use as required.