[2600—POMMES A LA PORTUGAISE]
Make cases of the apples as under No. [2598], and poach them in the same way, keeping them somewhat firm.
Garnish them with stiff frangipan cream, combined with grated orange rind, crushed macaroons, and currants and sultanas (both washed and swelled in a Curaçao-flavoured
, lukewarm syrup).
Dish these garnished apples on a base of semolina-croquette preparation, and set them in the oven for ten minutes. On taking them out of the oven, coat their surface with melted red-currant jelly, combined with a fine [julienne] of well-parboiled orange-[zest].
[2601—RABOTTE DE POMMES OU DOUILLON NORMAN]
Prepare the apples like those “à la Bonne-femme,” and enclose each in a layer of fine, short paste. Cover each rabotte with an indented roundel of the same paste; [gild]; streak, and bake in a hot oven for fifteen minutes.
[2602—POMMES IRÈNE]
Select some nice apples; peel them, and cook them in syrup, keeping them somewhat firm. When they are cold, carefully withdraw their pulp, that they may form a sort of cases.
Rub the pulp through a sieve, sugar it with vanilla sugar, and spread a layer of it on the bottom of each apple. Fill up the apple-cases with vanilla ice, combined with a purée of cooked plums; the proportions being one-third of the latter to one of the former.