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Vol-au-Vent de Pommes

à la Reine.

Ingredients.

Two pounds of Apples.

Four ounces of Castor Sugar.

One gill of Water.

One tablespoonful of Lemon-juice.

The Rind of a Lemon (grated).

Put the apples peeled and cored into a stewpan with the sugar, lemon-juice and rind, and the water, and cook all well together, then rub through a hair-sieve. Butter the bottom of a stewpan, grate a little nutmeg in the butter, pour in the apple, and let it cook till it is like marmalade. Pour this mixture into a vol-au-vent case already cooked, and cover over with meringue top made of the whites of two eggs well whipped, and four ounces of castor sugar stirred in; put this in the oven till the meringue top is a nice light brown. If liked, whipped cream can be used for the top instead of the meringue. a Jalamo yaobi