[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].