2593—Pommes à la Châtelaine

Take some medium-sized apples, and prepare them like those of No. 2590, Pommes à la Bonne-Femme. Set them on a buttered dish; fill the hollow in each with a salpicon of half-sugared cherries, cohered with apricot purée; cover with thin, frangipan cream; sprinkle with crushed biscuits and macaroons and melted butter, and set the No. 268, Gratins to form in a fierce oven.