Croûte à la Parisienne
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- croûtes
- icing sugar
- pralin
- pineapple
- assorted fruits
- apricot purée flavoured with Madeira
- apricot syrup with Madeira
Instructions
- Glaze the croûtes and pralinée them as explained at Croûte à la Maréchale.
- Dress the croûtes in a turban on the serving dish.
- Arrange thin slices of pineapple inside the turban, turning their ends back over it.
- Bind a garnish of various fruits with apricot purée flavoured with Madeira and pour it into the middle.
- Coat the turban of croûtes with apricot syrup with Madeira.