Cake Crusts À La Normande recipe, from the Colonel whose recipes inspired British food writer Elizabeth David, particularly in her first book A Book of Mediterranean Food.
Arthur Robert Kenney-Herbert established the Common-Sense Cookery Association cookery school in Sloane Street in London in 1894, after his retirement from the British Indian Army. This updated recipe originally appeared in his book Fifty Lunches, in a March menu with a starter of Border of Salmon and a main course of Noisettes of Mutton.
Normandy pippin apples are poached in a light fruity claret syrup, cooled and served on beds of lightly fried Madeira cake rounds with a drizzle of raspberry and cherry brandy syrup.
A great way of using up leftover Madeira cake.