(2990). Apples A La Giudici (Pommes A La Giudici)

Remove the cores from a dozen small pretty apples; peel them evenly and cook them in a light syrup of about twelve degrees. As soon as (lone, drain and place them in a vessel to cover with a hot vanilla syrup of thirty degrees. With a large vegetable spoon (Fig. 91) scoop out about thirty round balls from some large apples, blanch, drain and place them in another vessel containing a hot syrup colored with carmine. With the apple parings and a few more apples prepare some marmalade with vanilla; reduce till somewhat thick and with this fill a dozen small Savarin molds to the top, and let harden. Have a pastry cutter of the same diameteras the Savarin molds and with it cut out a dozen round pieces of cooked brioche a quarter of an inch thick; bestrew them with sugar and range on a baking sheet, then place them in the oven to glaze; mask this glazed side with currant jelly. Dress on each one the apple paste borders, having had them cooked in the Savarin molds, and fill up the hollotv centers with vanilla frangipane (No. 44) mixed with a salpicon of pineapple cut in dice, and on top dress the apples that have been previously drained;and covered with a layer of lightly tinted pink jelly.

Dredge over with finely chopped pistachios, fill the empty spaces in the apples with vanilla frangipane and on top set a small round croquette made of chestnut puree (No. 3017). Range these dressed apples in a circle on a dish, fill the middle with the small apple balls, mixed with a few whole pistachios, the whole mingled with some apple jelly (No. 3668) Serve separately a sauce made of the apple juice thickened with a little apricot marmalade (No. 3(373) and flavored with kirsch.

(2991). Apples A La Nelson (Pommes A La Nelson)

Prepare a semolina croquette preparation (No. 3019), pour it into a flawn mold (No. 3170) previously buttered and sugared; place this in a buttered sautoir and push it into a very slack oven to harden the preparation. Have eight fine apples, suppress the cores with a column tube, enlarge the orifices slightly and peel them very neatly; range them in a sautoir and cover with syrup, and then cook them in the oven; as soon as done drain on a grate and cover with strained peach marmalade (No. 3675). Unmold the semolina on a dish and dress the apples around the edge in a circle; till the holes in these with marmalade, and lay on each a small round semolina croquette with a piece of angelica to represent a stalk; decorate the edge of the semolina with a wreath composed of angelica lozenges and candied cherries, and fill up the center with some of the same cherries (demi-sucre); push it into the oven for about fifteen minutes and serve with a vanilla syrup thickened with peach marmalade.

A surtout is a plain round or oval base made of semolina, etc., about three-quarters to one inch high.

(2992). Apples Baked (Pommes Au Four)

Use a five-eighth inch tin tube from the column box to core some good russet apples without peeling them: cut off a strip of the peel all around the middle and lay the apples beside each other on a dish fit for the oven, leaving half an inch space between each one. Fill up the hole in the center of each apple with white or brown sugar, and place a little melted butter on the top of them all; pour a little hot water into the bottom of the dish and push the apples into a slack oven fur about half an hour. Should the oven be too hot, cover them over with paper. Serve in the same dish they were cooked in.