Croûte à la Normande (Croûtes with Apple Marmalade)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- croûtes
- apple marmalade
- apple marmalade prepared as for Charlotte
- apples
- apple syrup from the cooking
- apple marmalade
- kirsch
Instructions
- Prepare the croûtes as usual.
- Mask them on one side with very stiff apple marmalade and dress them in a turban on the serving dish.
- Garnish the middle of the turban with apple marmalade prepared as for Charlotte.
- Arrange a pyramid of white and pink apple quarters cooked in syrup on the marmalade.
- Reduce the syrup from the apples, bind it with a little very fine apple marmalade, flavour it with kirsch and coat the dish with it.