4698 Croûte Normande à la Chantilly

Name: Croûte Normande à la Chantilly
Cuisine: France
Ingredients: cold purée; apple; sugar; cold apple; apple

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Prepare the Croûtes as for Croûte à la Normande. Arrange in a circle on a dish and coat with a syrup thickened with some very cold purée of apple cooked with sugar.

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