4558 Pommes à la Moscovite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Choose some nice even-shaped apples; peel them three-quarters of the way from the top then cut out the centres so as to form a kind of case.

Poach these cases in a light syrup keeping them slightly firm then drain them well and arrange on a dish.

Fill the apple cases one-third full with a purée made from the insides, then fill to the tops with a soufflé mixture made from apples and flavoured with Kümmel.

Cook in a moderate oven for 20 minutes.