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Garnish them, one-third full, with a purée made from the withdrawn pulp, and fill them up with a Kümmel-flavoured, apple-[soufflé] preparation.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