Chapter XX · Entremets (Sweets) · No. 2596
Built upon: No. 2352Pralin
2596—Pommes Gratinées
Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of minced apples prepared as for a Charlotte and kept somewhat stiff. Cover with fairly thin pralin à Condé; sprinkle with icing sugar, and place the dish in a mild oven, that the No. 2352, Pralin may dry and colour slightly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2596, p. 752. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →