4549 Pommes Bourdaloue

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut the apples into quarters and peel them; trim neatly then cook them in vanilla-flavoured syrup keeping them slightly firm. Finish in the same way as indicated for Abricots Bourdaloue.