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Puff Paste (Few preserved Cherries)

A few preserved Cherries.

Peel, core, and slice the apples; place them in a stewpan with the butter, sugar, and lemon-rind, and let them stew slowly until tender. Then rub them through a hair-sieve. Line the edges of a pie-dish with puff-paste, and decorate it tastefully. Add the yolks of the eggs to the apple, and pour the mixture into the pie-dish. Place it in a moderate oven for about twenty minutes. Whip the whites very stiff; spread them over the apple, dredge over a little castor sugar; garnish with the cherries. Then place the pudding in a cool oven to set the white of eggs; it will take about ten minutes, and should get a light brown.