4568 Schâleth à la Juive

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Line a well greased iron pan with a thin layer of ordinary Noodle Paste. Fill three-quarters full with the following mixture, which is sufficient for a 2 litre ( pt or 9 U.S. cups) capacity pan.

800 g ( lb) thick apple purée cooked with sugar, 200 g (7 oz) seedless raisins, 300 g (11 oz) currants and sultanas previously soaked and swollen in warm water, ½ tbs each of chopped lemon and orange zest, a pinch of nutmeg, 125 g ( oz) caster sugar, 6 egg yolks, 4 eggs and dl (5 fl oz or U.S. cup) Malaga wine: mix all these ingredients well together.

Cover the pan with a round of the same paste sealing it well to the edges. Make a hole in the centre for the steam to escape and cook in a moderate oven for 50 minutes.

When cooked, remove from the oven and allow to rest for 10 minutes before demoulding.