Boiled Dumplings

Echaudes a l’Anglaise

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 8 Large, Fine, Rosy Apples
  • A Plain Paste
  • A Sauce


Prepare a plain paste, and cut into squares, and put in the center of each a fine, juicy Apple, pared and cored, or a half Apple, pared and cored. Wrap the fruit up in the dough, and place these in small dumpling cloths (the Creoles sometimes do not use the cloths), and put them into boiling water, and let them boil for at least an hour. On taking out the Appl