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Classic
Cook Books
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page 250
put them on a glass platter and pour the syrup wherein they have been boiled
over them.
Plum compote.
Put some big plums in a pan with a little water; when they commence to simmer
take them up and remove the skin from them; then split them in two, break the
stones, take out the kernels, and put the latter as well as the plums in a syrup
already prepared in the same way as for apple compote. Now put them on a platter
and serve them on crystals. If the syrup is too thin boil it down with more
sugar, and add a few spoons French cognac or good brandy.
Apple mash with cream.
Peel the apples and cut them in slices; boil in water and some sugar or syrup,
adding lemon peeling. Let them boil until converted into a mash, when they are
taken off and cooled. They are now served on glass-platters with froth of cream
on top. Sweet cream is served separately.
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