Peel eighteen russet apples, which cut in quarters and trim of a nice shape, put them into a small preserving-pan, with two ounces of butter and three quarters of a pound of sugar, having previously rubbed the rind of an orange upon it and pounded it, pass them over a sharp fire, moving occasionally until quite tender, have ready buttered a plain dome mould, put the apples into it, pressing them down a little close; when half cold turn it out of the mould upon a dish, and cover all over with apricot marmalade; when cold it is ready to serve.
No. 1284. Miroton de Pommes.
Procure a dozen russet apples, which cut into slices a quarter of an inch in thickness, peel and take out the cores with a round cutter, then put two ounces of butter in a sauté-pan, spread it over the bottom and lay in your apples, with half a pound of powdered sugar and the juice of two lemons, stew gently over a moderate fire; when done dress them rather high in crown upon your dish, melt three spoonfuls of red currant jelly in a stewpan, with which mix a glass of Madeira wine, which pour over when ready to serve.
No. 1285. Beignets de Pommes.
Make a paste as follows: put a pound of sifted flour into a basin, with which mix a good half pint of water, mix it with a wooden spoon until very smooth, then have an ounce and a half of butter melted in a stewpan, which stir into it, whisk the whites of three eggs very stiff, which also stir in gently, then have six russet apples, which cut in slices a quarter of an inch in thickness, peel them and take out the cores with a round cutter, dip each piece separately into the batter, when completely but thinly enveloped drop them into a stewpan of hot lard, to fry them well, the lard should not at first be too hot, but become hotter as they proceed in cooking, proceeding thus till you have fried the whole of them a nice light brown colour, drain them upon a cloth, then lay them upon a baking-sheet, sift sugar over and glaze them with the salamander, serve dressed in a double crown upon a napkin.
No. 1286. Beignets d’Oranges.
Prepare a paste or batter as in the last, then peel eight middling-sized oranges, quarter them, without breaking the thin skin that divides them, and take off all the white pith, dip each piece singly into the batter, and then into a stewpan of hot lard; fry of a nice light colour, drain upon a napkin, lay them upon a baking-sheet, sift sugar over, glaze with the salamander, and serve them dressed in pyramid upon a napkin.
The fruit for any description of fritters may be soaked in any liqueur for half an hour before they are required, but it often prevents their being well fried.
No. 1287. Beignets de Pêches.
Skin and cut in halves twelve ripe but firm peaches, take out the stones and put the peaches into a basin, with a quarter of a pound of powdered sugar, toss them together lightly, but not to break the peaches; have a batter prepared as in the last, in which dip each piece of peach separately, fry them in lard, not too hot, glaze and serve precisely as in the last.