4694 Pommes à la Royale

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Peel some small apples, remove the cores with a column cutter and poach them in vanilla-flavoured syrup.

When very cold, drain, dry and coat with red-currant jelly., Place each apple on a tartlet case filled with blancmange, then arrange them on a round dish.

Garnish the centre of the dish with chopped Maraschino jelly.