French
From Pan-Pacific cook book (1915).
A historical recipe
Pan-Pacific cook book, by L.L. (Linie Loyall) McLaren and Herndon, James B., Jr. fmo (1915).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
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- Core, peel and slice three large apples and soak in two tablespoons of brandy and two of sugar for half an hour.
- Drain, dip each piece in peach or apricot jam, then in batter (No.
- 446), and fry in deep boiling fat.
- Drain, sprinkle with sugar and serve with any good sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander