Croûte Victoria
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- croûte
- cerises mi-sucre
- chestnuts
- sauce Abricot with rum
Instructions
- Prepare a croûte as for the Croûte au Madère.
- Garnish the centre with cerises mi-sucre and whole candied chestnuts.
- Serve a sauce Abricot with rum separately.