Veiled Country Lass is a variation on traditional Danish recipe. Layers of bread crumbs, pureed apples and blackcurrant jam are topped with whipped cream to make a scrumptious dessert. It is important to use breadcrumbs made from dark rye bread or pumpernickel as this makes considerable difference to the flavour.
Crushed macaroons are sometimes added with the breadcrumbs.6 SERVINGS
8 oz. fresh breadcrumbs, made from rye bread or pumpernickel
2 tablespoons sugar
1 oz. butter
1 lb. cooking apples, peeled, cored, cooked and pureed
8 oz. blackcurrant jam
10 fl. oz. double cream , stiffly whipped
Place the breadcrumbs and sugar in a small bowl and mix them together. Set aside.
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the breadcrumb mixture to the pan and fry, stirring occasionally, for 3 to 5 minutes or until the breadcrumbs are crisp. Remove the pan from the heat and allow the mixture to cool.
Line the bottom of a deep-sided ser-ving dish with half of the apple puree. Spread half of the jam over the top and – sprinkle half of the breadcrumb mixture over the jam. Continue making layers in this way until all the ingredients are used up, ending with a layer of the bread-crumb mixture.
Using a flat-bladed knife, spread the cream over the breadcrumbs and place the dish in the refrigerator to chill for 30 minutes or until you are ready to serve it.