Serve with whipped cream in the centre.
Jaune Mange.
- Ingredients—½ ounce packet of gelatine.
- ½ pint of water.
- ½ pint of white wine.
- Juice of one and a half lemon.
- Rind of half a lemon.
- 3 oz. of castor sugar.
- 4 yolks.
Method.—Soak the gelatine in the water with the lemon rind.
Then put it in a saucepan with all the other ingredients.
Stir over the fire until the custard thickens; but, on no account, let it boil.
Then strain into a wetted mould.
Apple Charlotte.
- Ingredients—2 lb. of apples.
- ½ lb. of moist sugar.
- Grated rind of a lemon.
- Slices of broad.
- Some clarified butter.
Method.—Peel and core the apples, and stew them with the sugar, lemon rind, and a quarter pint of water, until reduced to half the quantity.