See No. [2436].
[752]
][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].