3814 Salade Alice

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Choose nice medium-sized rosy apples, cut off a slice from the stalk ends and keep them to act as the lids. Remove the centres by means of a spoon cutter leaving only a thin layer of apple next to the skin. Rub the insides with lemon juice to keep them white.

Prepare sufficient of the following ingredients to fill the emptied apples: equal quantities of small balls of apples cut with a spoon cutter the size of a pea, picked redcurrants and finely shredded fresh almonds or pieces of fresh walnuts when in season. Just before serving, mix these together with some lightly salted cream, acidulated with lemon juice; fill the apples with this mixture and replace the lids.

Arrange in a circle on a bed of crushed ice and place a quartered heart of lettuce between each apple.