Chapter XX · Entremets (Sweets) · No. 2601
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.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2601, p. 753. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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