1885 New Guide Hotel Bar Restaurant

HOTEL AND RESTAURANT COOKERY.

425

Compote of Apples.

Ingredients :•

White Wine, Pippins, Pearl Sugar, Water,

1 Glass.

9.

1 lb.

To cover Apples. As required.

Jelly, Lemon Juice or Rind,

1.

Quince Cloves,

1.

6.

Pare the lemon

Pare and core the apples and quince.

very thin, and take half the rind and strain the juice. Put the apples into a stewpan with the quince, lemon rind and juice, the other sugar and cloves. Simmer very gently till the apples are clear. Place them on the compotier and let them cool. Reduce the liquor by boiling to a syrup, strain it, and add the wine, and still further reduce it to a glaze. When nearly cold pour this over the fruit. Trim them with jelly when quite cold, filling up the cores with bright red cherry, port wine, or currant jelly. Serve when required with centrifugal sugar, strew over the apples.

Compote d' Orange.

—

Ingredients

Oranges, Lemon,

4.

1.

Sugar, Water, Cloves,

ilb. To cover fruit.

6.

i Teaspoonful.

Coriander,

Peel the oranges and remove all the white pith carefully