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Glazed Bread à la Parisienne (croûte à la parisienne)

Erken's "Glazed Bread à la Parisienne" from Stor kokebok 1914: 1.5 cm thick slices of white bread sprinkled with icing sugar, glazed in a hot oven, coated with praline, and lightly dried. Arranged in a ring on a platter with thin pineapple points inside and mixed fruit bound with apricot purée and Madeira in the center. Variant with chestnut purée, vanilla, and browned almonds.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 460 (falt i det fri)

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About the dish

A festive dessert of glazed bread in Erken's dessert chapter, related to the French "croûtes" in which toasted bread forms a base for fruit. The recipe appears in "Stor kokebok" (1914) among bread desserts such as French toast and fritters.

How to make it

  1. 1

    Slice the bread

    Cut the white bread into slices about 1.5 cm thick.

  2. 2

    Glaze the bread

    Sprinkle the slices with icing sugar and place them in a hot oven until the glaze is shiny and set.

  3. 3

    Coat with praline

    Cover the slices with praline and dry them lightly in the oven again.

  4. 4

    Arrange

    Arrange the bread slices in a ring on a platter.

  5. 5

    Pineapple

    Cut the pineapple into thin, pointed pieces and stand them slightly upright in a ring inside the bread.

  6. 6

    Fill the center

    Mix the fruit with apricot purée and a little Madeira, and fill it into the center of the platter.

  7. 7

    Variant

    Alternatively, the bread slices can be covered with chestnut purée flavored with a little vanilla and sprinkled with blanched, chopped, and lightly browned almonds.

Changes from the original

The ingredient list in the original gives no quantities; here practical amounts for 4 people have been set. "Glaze sugar" is interpreted as icing-sugar glaze, and units are modernized to grams/dl. The fruit is given as mixed fruit / canned fruit.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 460) → 1949 (korrekturlest, s. 524)~55% av teksten endretfjernetlagt til
(Crotite å la parisienne.) Brød glassursukker (se side 450) glasursukker praline ananas ananas. Brødet skjæres i 1½ ¾ cm. tykke skiver, strøes med glassursukker glasursukker og sættes settes i varm ovn, ovn til de er glasseret; dækkes glasert; dekkes med praline, tørres let tørkes lett i ovnen, oplægges paa oplegges på fat i rund kreds; tynde rundkrets; tynne skiver ananas, skaaret skåret i spids, spiss, stilles litt høit i rundkreds indenfor rundkrets innenfor brødet; i midten fyldes fylles med forskjellig blandet frugt, frukt, jevnet med aprikospuré, tilsat tilsatt litt madeira. Brødene kan ogsaa dækkes også dekkes med kastanjepuré, tilsat tilsatt litt vanilje og overstrøet overstrødd med skoldede, skåldede, hakkede, let lett brunede mandler.

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Frequently asked questions

How thick should the bread slices be?
The bread is cut into slices about 1½ cm thick.
How do you glaze the slices?
The slices are sprinkled with icing sugar (see p. 450 in the book) and placed in a hot oven until the sugar is glazed. Then they are covered with praline and dried lightly in the oven.
How is the dessert arranged?
The glazed bread slices are arranged in a round ring on a platter. Thin pineapple slices cut on a slant/point are stood slightly upright in a ring inside the bread, and in the center you fill mixed fruit bound with apricot purée and a little Madeira.
Is there a variant without praline?
Yes, the bread slices can instead be covered with chestnut purée flavored with a little vanilla and sprinkled with blanched, chopped, and lightly browned almonds.

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