Apples (Pommes).

2588—APPLE FRITTERS

Take some russet apples, which are the best for the purpose, and make a hole through their centres with a tube three-quarters of an inch in diameter, to remove the core and the pips. Peel them and cut them into roundels one-third of an inch thick, and macerate them for twenty minutes in powdered sugar and brandy or rum.

A few minutes before serving, dry them slightly; dip the roundels into thin batter, and plunge them into plenty of hot fat. Drain them, set them on a tray, sprinkle them with icing sugar, glaze them quickly, and dish them on a napkin.

2589—APPLES WITH BUTTER

Core some gray Calville or russet apples by means of the tube-cutter; peel them and parboil them for two minutes in boiling water, containing a little lemon juice. Then set them in a buttered sautépan; add a few tablespoonfuls of vanilla-flavoured syrup, and cook them under cover in the oven. Dish them on little, round, brioche _croûtons_, glazed in the oven, and fill the hollow with butter worked with an equal weight of powdered sugar, and mixed with a little brandy.

Cover the apples with their own syrup, slightly thickened with apricot purée.

2590—POMMES A LA BONNE-FEMME

Core some russet apples with the tube-cutter, and slightly cut them all round.

Dish them, fill the hollow of each with butter and powdered sugar mixed; pour a little water into the dish, and gently cook the apples in the oven.

Serve these apples as they stand.

2591—POMMES A LA BOURDALOUE

Quarter, peel and trim the apples, and cook them in vanilla-flavoured syrup, keeping them somewhat firm. Proceed for the rest of the operation as directed under No. 2549.

2592—POMMES EN CHARLOTTE

See No. 2436.

2593—POMMES A LA CHÂTELAINE

Take some medium-sized apples, and prepare them like those of No. 2590. Set them on a buttered dish; fill the hollow in each with a _salpicon_ of half-sugared cherries, cohered with apricot purée; cover with thin, frangipan cream; sprinkle with crushed biscuits and macaroons and melted butter, and set the _gratin_ to form in a fierce oven.

2594—POMMES A LA CHEVREUSE

On a dish, set a cushion of a preparation for semolina croquettes. All round arrange a close border of quartered apples cooked in vanilla-flavoured syrup; garnish the centre with a _salpicon_ of candied fruit and raisins, cohered with an apricot purée, and cover with a thin coat of semolina.

Cover the whole with ordinary meringue, shaped like a dome; sprinkle some chopped pistachios upon the latter; dredge with icing sugar, and set to brown in a mild oven.

On taking the dish out of the oven deck the top of the dome, with a rosette of elongated angelica lozenges; place a small apple, cooked in pink syrup, in the middle of the rosette, and surround the base of the entremet with a circle of alternated white and pink, quartered apples.

2595—POMMES A LA CONDÉ

Poach some fine, peeled and trimmed apples in vanilla-flavoured syrup. Dish them on a border of rice, decorated with cherries and angelica, as explained under No. 2551.

2596—POMMES GRATINÉES

Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of minced apples prepared as for a Charlotte and kept somewhat stiff. Cover with fairly thin pralin à Condé; sprinkle with icing sugar, and place the dish in a mild oven, that the _pralin_ may dry and colour slightly.

2597—POMMES MERINGUÉES

Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of rice for croquettes, or of a mince as for a Charlotte. Cover with ordinary meringue, and smooth the latter, giving it the shape of a dome or a Charlotte; decorate with the same meringue; sprinkle with icing sugar, and bake and brown in a mild oven.

2598—POMMES A LA MOSCOVITE

Take some well-shaped apples, uniform in size; trim to within two-thirds of their height, and withdraw the pulp from their insides in suchwise as to make them resemble a kind of cases.

Poach these cases in a thin syrup, keeping the pulp somewhat firm; drain them well, and set them on a dish.

Garnish them, one-third full, with a purée made from the withdrawn pulp, and fill them up with a Kümmel-flavoured, apple-_soufflé_ preparation.

Cook in a mild oven for twenty minutes.

2599—POMMES A LA PARISIENNE

Proceed exactly as for No. 2584.

2600—POMMES A LA PORTUGAISE

Make cases of the apples as under No. 2598, and poach them in the same way, keeping them somewhat firm.

Garnish them with stiff frangipan cream, combined with grated orange rind, crushed macaroons, and currants and sultanas (both washed and swelled in a Curaçao-flavoured, lukewarm syrup).

Dish these garnished apples on a base of semolina-croquette preparation, and set them in the oven for ten minutes. On taking them out of the oven, coat their surface with melted red-currant jelly, combined with a fine _julienne_ of well-parboiled orange-_zest_.

2601—RABOTTE DE POMMES OU DOUILLON NORMAN

Prepare the apples like those “à la Bonne-femme,” and enclose each in a layer of fine, short paste. Cover each rabotte with an indented roundel of the same paste; _gild_; streak, and bake in a hot oven for fifteen minutes.

2602—POMMES IRÈNE

Select some nice apples; peel them, and cook them in syrup, keeping them somewhat firm. When they are cold, carefully withdraw their pulp, that they may form a sort of cases.

Rub the pulp through a sieve, sugar it with vanilla sugar, and spread a layer of it on the bottom of each apple. Fill up the apple-cases with vanilla ice, combined with a purée of cooked plums; the proportions being one-third of the latter to one of the former.

Cover this ice with Kirsch-flavoured Italian meringue; set the latter to colour quickly, and serve instantly.

2603—FLAN DE POMMES CHAUD NINON

Prepare a colourlessly-baked flawn crust. Garnish it with apples stewed as for a Charlotte, and shape these in the form of a dome. Upon these stewed apples set pink and white quartered apples, alternating the latter regularly; and, by means of a brush delicately coat these quarters of apple with some reduced white syrup.

2604—FLAN DE POMMES A LA BATELIERE

Line a flawn-ring with some short paste, and garnish it with apples, stewed as for a Charlotte.

Cover the apples with a dome of somewhat creamy rice for entremets, combined with the whites of four eggs (beaten to a stiff froth) per lb. of cooked rice.

Bake the flawn in the usual way, and, on taking it out of the oven, sprinkle it copiously with icing sugar, and glaze with a red-hot iron.