Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 38

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Ingredients.—10 good-sized apples, the rind of ½ lemon, 6 oz. of pounded sugar,½ pint of milk,½ pint of cream, 2 eggs, whipped cream. Mode.—Peel, core, and cut the apples into thin slices, and put them into a saucepan with 2 tablespoonfuls of water, the sugar, and minced lemon-rind. Boil all together until quite tender, and pulp the apples through a sieve; if they should not be quite sweet enough, add a little more sugar, and put them at the bottom of the dish to form a thick layer. Stir together the milk, cream, and eggs, with a little sugar, over the fire, and let the mixture thicken, but do not allow it to reach the boiling-point. When thick, take it off the fire; let it cool a little, then pour it over the apples. Whip some cream with sugar, lemon-peel, &c., the same as for other trifles; heap it high over the custard, and the dish is ready for table. It may be garnished as fancy dictates, with strips of bright apple jelly, slices of citron, &c. Time.—From 30 to 40 minutes to stew the apples; 10 minutes to stir the custard over the fire. Average cost, 2s., with cream at 1s. 6d. per pint. Sufficient for a moderate-sized trifle. Seasonable from August to March.