APPLE PURÉE
- 1 lb. apples
- 1 teaspoonful butter
- 2 heaping tablespoonfuls (2 ozs.) sugar
- 1 teaspoonful grated lemon rind
- 1 bay leaf
- 1 tablespoonful orange flower water
- 2 egg whites
Peel, core, and slice the apples; put them into a casserole, with the butter, sugar, lemon rind, bay leaf, and orange flower water.
Put the cover on the casserole and cook slowly to a pulp; rub through a sieve, and with it about three parts fill some small casseroles.
Beat up the eggs, then add two tablespoonfuls of sugar to them.
Decorate the purée with this meringue and serve hot.