(2993). Apples, Baron De Brisse Style (Pommes A La Baron De Brisse)

Peel twelve mediutn-sized apples, remove the cores with a tin tube, rub them over with lemon and cook in a light syrup, being careful to keep them slightly firm; drain on a cloth. Prepare a croquette of semolina preparation (No. 3019); spread some of it on the bottom of a dish, having it half an inch thick, and pour the remainder in a pocket furnished with a channeled socket (Fig. 179) and push this out in the shape of a plait to form a border around the inside edge of the dish; range the apples in the center; fill the cavity of the apples with cream rice preparation (No. 160) and on the top of each one place a small cream rice pear-shaped croquette, containing a shred of angelica to imitate a stalk. Decorate the border between each apple with angelica lozenges and preserved cherries (demi-sucre), and fill up the center with whole marrons cooked in light syrup with vanilla, and mixed with a few spoonfuls of Smyrna raisins washed in hot water, the whole to be stirred with a little apricot marmalade.

Serve separately a chestnut syrup with vanilla taken from some preserved chestnuts (No. 3689).

(2994). Apples Browned (Pommes Gratinees)

Have about fifteen nice small apples; empty the centers with a half-inch in diameter column box tube; peel and pare them round, then blanch in acidulated water, keeping them whole.

Drain and fill the hollow centers with frangipane cream (No. 44), finished with a whole egg. Range the apples in a baking dish, pour over some apricot and vanilla syrup, and put them for half an hour in a slack oven, basting over frequently to finish cooking and glaze. At the last moment spread on the bottom of a vegetable dish a thick layer of vanilla cream rice (No. 160), having it very soft; remove the apples one by one with a palette knife and dress them on the rice, pressing them down slightly; close the middle hole with a half-sugared cherry, or with a round piece of greengage half an inch in diameter. Bestrew over with finely chopped and sifted almonds mixed with .sugar; brush the surface lightly with butter, then brown for a few moments under a salamander (Fig. 123), or in a hot oven, until a fine color is attained, then serve at once.

Fig. 572.

(2995). Apples In Surprise (Pommes En Surprise)

Roll out sufficient puff paste parings (No. 146) to the thickness of an eighth of an inch to make eight squares of five inches each. Peel and turn eight good medium-sized russet apples to have them two and a half inches in diameter; empty out the cores with a five-eighth of an inch column tube, and on each square of paste lay one apple; brush them over with butter, besprinkle with sugar, then fill the hollow in the apple with apricot marmalade (No. 3675); wet the edges of the paste, raise it up and enclose the apples well inside, attaching it firmly on top; moisten this and lay over it a round piece of paste cut out with a channeled pastry cutter (Fig. 16). Range the apples on a baking sheet a short distance apart, egg over, and cook in a slow oven for three-quarters of an hour. Ten minutes before removing glaze them over with sugar, and lay them on a dish as soon as they are done.