Croûte à la Lyonnaise (Croûtes with Chestnut Purée and Fruit)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- croûtes
- fine vanilla-flavoured chestnut purée
- apricot jam
- almonds
- chestnuts cooked in syrup
- Malaga raisins
- currants
- Smyrna raisins
- apricot purée
- Malaga wine
Instructions
- Prepare the croûtes as for Croûte Dorée.
- Spread them with fine vanilla-flavoured chestnut purée.
- Coat them with apricot jam cooked to the thread.
- Dust them with very finely slivered, lightly grilled almonds and dress them in a turban on the serving dish.
- Let the apricot purée down with a few spoonfuls of Malaga wine and bind with it the chestnuts in syrup, the seeded Malaga raisins and the currants and Smyrna raisins.
- Fill the middle of the turban with this garnish.