165 Apple Sauce

Sauce aux Pommes

Preparation info

  • Difficulty

    Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Peel, core and slice 750 g (1 lb 10 oz) apples and place in a pan with 30 g (1 oz) sugar, a pinch of cinnamon, and 1 dl ( fl oz or ½ U.S. cup) water. Cover with a lid and cook gently until soft then make into a smooth sauce by beating with a whisk.

This sauce should always be served lukewarm and is suitable for serving with roast duck, goose and pork.