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Russian Charlotte, with Apples

Take some biscuits a la cuillere (see the preceding recipe). Line a form with them, placing them as close as possible, so that they may make a complete case. Peel and slice a dozen apples, and stew them in a little butter. Fill the form with the apples, leaving a space in the centre. Fill this space with a marmalade of apricots, cherries, or quinces. Turn cut the charlotte on a dish, and serve cold.