No. 1269. Gateaux aux Fruits de belle saison.
Line a charlotte mould very tastefully with various kinds of fruits (such as stoned cherries, strawberries, pieces of peaches, apricots, apples, or pears, cut into very tasteful shapes, stewed in a little syrup, and drained upon the back of a hair sieve), by dipping them into jelly, forming some design at the bottom of the mould, and building them in reverse rows up the sides, having the mould previously placed in ice, when well set, terminate as in the last.
No. 1270. Charlotte de Pommes au Beurre.
For the few following receipts, the russet apple is the one I should recommend, it being the most suitable, not being so watery, or falling in purée, but in case they cannot be obtained other sorts may be used, which will require to be more reduced in stewing.
Well butter the interior of a plain round mould, then cut twelve pieces of bread the size and thickness of a shilling, dip them in clarified butter, and lay them in a circle round the bottom of your mould; cut also eight small pieces in the shape of diamonds, dip them in butter, and with them form a star in the centre of the circle, cover the whole with a round piece of bread the size of the bottom of the mould and the thickness of a penny-piece, cut about thirty other pieces an inch wide and four inches in length, dip one after the other in clarified butter, which stand upright, one half way over the other, all round the interior of the mould; then have ready prepared two dozen or more russet apples, which peel and cut in slices, put them into a round-bottomed preserving-pan with six ounces of butter and half a pound of broken lump sugar, with a little lemon-peel cut in strips, and a glass of sherry, place them over a sharp fire, tossing over occasionally, but keeping them together in a cake; when quite tender fill your mould (having previously well egged and bread-crumbed the interior), place another round piece of bread (also egged and bread-crumbed) over the apples, and stand the mould in a hot oven until the bread becomes well browned, take out and turn it over upon your dish, have a few spoonfuls of red currant jelly in a stewpan, with a glass of sherry, melt it over the fire, and when quite hot pour round the charlotte; sugar and salamander the top if not quite crisp, and serve.
No. 1271. Charlotte de Pommes à la Confiture.
Proceed as in the last, but when the apples are ready mix a few spoonfuls of apricot marmalade with them and fill the mould; place it in the oven, and serve as before.
No. 1272. Chartreuse de Pommes.
Procure twenty small russet apples, cut off the top and bottom of each, and with a long vegetable cutter cut out as many pieces as possible of the thickness of a quill, and about an inch in length, have in a stewpan upon the fire a thick syrup made from half a pound of sugar, with the juice of a lemon and half a pint of water; when well reduced throw in half your pieces of apples, stew them until tender, but not to break, take them out and lay them upon a hair sieve, put the other half of the apples into the syrup, stew them until nearly done, then add a little essence of cochineal to give them a crimson colour, stew a minute or so more, then take them out, lay them on the sieve till cold, lightly oil a plain round mould, cut some pieces of green angelica, with which form a star at the bottom of the mould, and a border round the bottom, then with the white pieces of apples make a row round the sides, standing each piece upon one end slantingly, one leaning upon the other, above which place a row of the red pieces in the same manner, and so on alternately till you reach the top; you have previously peeled a dozen and a half of apples, which cut in slices and put in a preserving-pan, with half a pound of sugar, the juice of a lemon, a small piece of butter, a little powdered cinnamon, and a small glass of rum, place them over a sharp fire, stirring occasionally until forming a thick marmalade, put them in a basin until cold, fill your chartreuse, and when ready to serve turn it out upon your dish, garnish with fillets of red currant jelly, and pour a little white syrup reserved from the apples over.