Читать книгу Mrs. Beeton's Dictionary of Every-Day Cookery - Mrs. Beeton - Страница 46

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Ingredients.—About 3 dozen good boiling apples, 1 lb. of sugar,½ pint of water, the rind of ½ lemon minced very fine, the whites of 2 eggs, 3 tablespoonfuls of pounded sugar, a few sweet almonds. Mode.—Peel and core a dozen of the apples without dividing them, and stew them very gently in a lined saucepan with ½ lb. of the sugar and ½ pint of water, and when tender lift them carefully on to a dish. Have ready the remainder of the apples, pared, cored, and cut into thin slices; put them into the same syrup with the other ½ lb. of sugar, the lemon-peel, and boil gently until they are reduced to a marmalade; keeping them stirred, to prevent them from burning. Cover the bottom of the dish with some of the marmalade, and over that a layer of the stewed apples, in the insides of which, and between each, place some of the marmalade; then place another layer of apples, and fill up the cavities with marmalade as before, forming the whole into a raised oval shape. Whip the whites of the eggs to a stiff froth, mix with them the pounded sugar, and cover the apples very smoothly all over with the icing; blanch and cut each almond into 4 or 5 strips; place these strips at equal distances over the icing, sticking up; strew over a little rough pounded sugar, and put the dish in a very slow oven, to colour the almonds, and so allow the apples to get warm through. This entremets may also be served cold, and makes a pretty supper-dish. Time.—From 20 to 30 minutes to stew the apples. Average cost, 2s. to 2s. 6d. Sufficient for 5 or 6 persons. Seasonable from August to March.