This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Rounds of rich paste cut with scall-oped edges or plain; a spoonful of apple marmalade in center, doubled over to half-moon shape, egged over, dipped in granulated sugar and baked till glazed.
The French name of apple turnovers.
A chartreuse of apples made by parboiling slices of apples, cut in shapes, in strong jelly of different colors, building up the slices on the inner surface of a mould wetted with jelly and set in ice, and filling the center with jelly-stiffened marmalade; to be turned out and served with cream and cake. Bavarois aux Pommfs Whipped cream and apple marmalade mixed with gelatine enough to set the mixture firm enough to turn out of the mould.
Applet soaked in brandy, rolled in flour and fried.
American name for the preceding.
Halved apples baked in a covered pan with butter and sugar, and served on thin rounds of fried bread.
Like the miro on; stewed in syrup, not divided, syrup colored red, reduced and poured over; apples, garnished with spots of red jelly.
Cut in blocks or shape of bottle corks with tube cutter, compoted in lemon syrup; eaten with cream.
Several variations are in use; in England they are called puddings; Marlborough pudding is one; apple marmalade is mixed either with eggs and wine, or with eggs, butter, wine and grated lemon rind, or with milk or cream and eggs, etc., and in all those ways, as well as with curd; bread crumbs, currants and eggs, goad pies, tarts and cheese cakes are made and still further varied by frosting the top of some and making various sizes and shapes.
Old English name for stewed fruit, mixed and eaten with milk, cream or custard.
Flat rounds of puff paste, size of biscuits, the middle cut halfway through with smaller cutter; baked dry; they rise high; the center is taken out and deep cavity filled with apple marmatade or jelly.