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 [754] ]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.
Various Hot Entremets.
[2605—MINCE PIES]
Constituents.—One lb. of chopped suet; one and one-third lbs. of cold, cooked fillet of beef, cut into very small dice; one lb. of pipped raisins; one lb. of currants and an equal quantity of sultanas; one lb. of candied rinds; half lb. of peeled and chopped raw apples; the chopped [zest] and the juice of an orange; two-thirds oz. of allspice; one-sixth pint of brandy; and the same measure of Madeira and rum.