4411 Croûte à la Normande

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare some slices of Savarin as for Croûte aux Fruits; coat one side of each with a very thick purée of apple cooked with sugar and arrange them overlapping in a circle on a dish.

Fill the centre with some apple cooked as for Charlotte de Pommes; arrange poached quarters of apples—some cooked in ordinary syrup, the others in pink syrup, in a pyramid on top of the apple.

Coat the apples with the syrup from the apples after reducing and thickening it with some fine apple purée, and flavouring it with Kirsch.