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Fruit Suprême a la Gabrielle

A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).

A historical recipe

A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by the book is about French cookery (Cooking, French); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Prepare (1) a border of apples, stewed as for a Charlotte, thickened with eggs, and poached in a buttered and ornamented border mould.
  2. (2) A macédoine of fruit, the quantity of which should be in proportion to the capacity of the mould and consisting of quartered pears, cooked in syrup;
  3. pine-apple, cut into large lozenges;
  4. half-sugared cherries;
  5. angelica, stamped into leaf-shapes by means of the fancy-cutter;
  6. and currants and sultanas, swelled in syrup.
  7. Set all these fruits in a sautépan.
  8. To every pint of the pear-syrup add one lb.
  9. of sugar, and cook the mixture to the small-ball stage.
  10. This done, reduce it by adding one-sixth pint of very thick almond milk;
  11. pour this over the fruit, and simmer very gently for ten minutes.
  12. Turn out the border of apples, poached in a bain-marie, upon a dish, and surround it with a border of candied cherries.
  13. Complete the macédoine away from the fire with a little very best butter;
  14. pour it into the border, and sprinkle on it some peeled and finely-splintered almonds.