(2996). Apples, Nubian - Meringued (Pommes Meringuees A La Nubienne)

Cut in four eight fine apples; peel, core and round the angles, rub them over with lemon, and range them in a sautoir one beside the other; cover lightly with melted butter, and bestrew with vanilla sugar, then place a sheet of buttered paper over and cook in a slack oven. Butter and sugar a plain border mold (Fig. 138), fill it to the top with cream rice flavored with vanilla (No. 160), and finished with a few egg-yolks; lay it on a baking tin with water to reach to half its height, and set in a slack oven to harden. Spread a layer of the same rice on the bottom of a dish, unmold the border on this, and mask the inside with apricot marmalade (No. 3675); on this range the cooked quartered apples in a pyramid, and glaze them over with apricot marmalade (No. 3675); cover it with meringue (No. 140), shaping it like a dome over all; smooth it with a knife, and decorate the entire surface with rows of beads, having the largest at the base and decreasing at the top, made of the same, sticking a small piece of almond into each one.

Dredge with sugar, and put the dish in a very slack oven to color the meringue slightly.

(2997). Apple "Pain" With Vanilla (Pain De Pommes A La Vanille)

Make a pint and a half of fine apple puree, and reduce it with half a pound of sugar. Put into a vessel six ounces of butter, beat it up to a cream, adding two egg-yolks and two whole eggs, one at a time, and then a pinch of salt; when this becomes very frothy, add to it a teaspoonful of fecula, six ounces of pulverized macaroons and the apple puree. Butter and flour a plain cylindrical mold (Fig. 150), fill it up with the preparation, and lay it in a sautoir, with water to half its height, then cook it in an oven. Just when ready to serve, unmold on a dish and send to the table with a bowlful of very fine apple puree diluted with vanilla syrup.

(2998). Apples, Portuguese (Pommes A La Portugaise)

Peel twelve medium-sized apples, remove the cores with a column tube, and cook them in a light syrup; as soon as done drain on to a cloth, wipe and brush over with a layer of apricot marmalade (No. 3675). Cut some slices of savarin, half an inch thick, and from these cut a dozen rounds with a two and a quarter inch diameter pastry cutter; cut some grooves on one of the surfaces a quarter of an inch apart to form lozenges; strew this cut side with powdered sugar, and range the slices on a baking sheet, push into the oven to glaze, and when removed mask the glazed side with currant jelly, then dress in a circle on a dish; lay an apple on each, and fill the holes in them with currant jelly; set on each a small cream rice croquette (No. 3018), made in the shape of a three-quarter inch ball. Fill the inside of the circle with stewed cherries mingled with currant and maraschino syrup, and serve separately a sauce-boat of currant sauce, made with currant jelly dissolved in a few spoonfuls of boiling syrup, and flavored with maraschino.